Zucchini Kale Muffins

Healthy Recipes

Zucchini Kale Muffins

Makes 12 large muffins or 24 small ones

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Patryce Bak

1. Preheat the oven to 400°F and grease 12 muffin tins.
    
2. Mix the chia and flax seeds with the water and set aside for 15 minutes to let the mixture thicken.
    
3. Meanwhile, add all the dry ingredients to a bowl and mix well. Add the coconut oil, lemon juice, and the seed mix and stir well. Then add in the zucchini and kale and as much coconut milk as needed to make a batter (it should be a thick batter).
    
4. Place the batter in the muffin tins and place the pan in the oven. Bake for 15 minutes (or more if needed). Test the muffins by sticking a toothpick into the middle—if it comes out dry, the muffins are done. Enjoy!

NOTE: This recipe is great for those on a vegan, gluten-free or Paleo diet.

   Reprinted with permission from Best Green Eats Ever Copyright © 2015 by Katrine Van Wyk. Published by The C ountryman Press, Woodstock, VT.
 

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