• Preheat oven to 200°C (fan).

Veggies

• Over a medium bowl, grate the zucchinis using the large holes of a box grater, then grate in the 3 garlic cloves.
• Finely chop the kale and place it in a small bowl. Using your hands, massage it with a small drop of olive oil until slightly softened, then add it to the main medium bowl. Add the chopped fresh baby tomatoes or sun-dried tomatoes in oil, then set the bowl aside.

Dry ingredients

• In a separate large bowl, combine all the dry ingredients: 1 cup chickpea flour, ⅔ cup spelt flour, ¼ cup nutritional yeast, 1 tsp baking powder, ½ tsp cumin, 1 tsp dried onion flakes, salt, and freshly ground black pepper (to taste).

Wet ingredients into the dry

• Pour ¾ cup + 2 Tbsp of soy milk into the dry ingredients and mix until well combined. Then add the vegetable mixture (grated zucchini, garlic, kale, and tomatoes) and stir until evenly incorporated. Finally, fold in the cheese, if using.
• Line a regular 6-hole muffin tin with 6 silicone muffin liners, or use a silicone muffin tray directly (this recipe makes 6 muffins). Divide the mixture evenly between the cups using a spoon (the batter will be quite sticky, which is completely normal). Do not press the mixture down, simply leave it as is. Optional topping: sprinkle with pumpkin seeds or a little extra cheese before baking (usually the kids’ favorite!).
• Reduce the oven temperature to 180°C (350°F) and bake the muffins for about 25 minutes, or until golden brown on top. The pumpkin seeds should look lightly toasted, and a fork or toothpick inserted into the center should come out dry.
• For mini muffins, divide the batter evenly between 12–14 mini muffin liners or 12–14 holes if using a silicone mini muffin tray. Bake for 17–20 minutes, or until golden on top and cooked through.
• Allow the muffins to cool in the muffin tray on the counter for about 10 minutes before removing them, so they can set properly. Enjoy them warm, or transfer them to a cooling rack for later. They are delicious sliced in half and topped with avocado butter or ricotta. The regular-sized muffins should stay moist and tender inside, while the mini muffins will have a slightly firmer texture.
• They keep up to 3 days in the fridge.