ZUCCHINI SAVORY MUFFINS WITH CHICKPEA FLOUR AND BABY KALE
Easiest recipe ever. Delicious. Grab your notepad and make them. Great for family brunch, lunch or savory gift. And also, I almost forgot, they are very low in gluten thanks to the chickpea and spelt flour I use here.
Servings 4
INGREDIENTS
- 2 small light green zucchinis (approx. 120 gr) - grated
- 3 garlic cloves - grated
- 2 small baby kale leaves (13 gr) or ⅓ cup chopped young spinach - chopped
- 1 cup chickpea flour
- ⅔ cup spelt flour
- ¼ cup nutritional yeast flakes
- 1 tsp baking powder (organic and GF)
- 1-2 baby tomatoes or dried tomatoes - cut into small pieces
- ½ tsp cumin powder
- 1 tsp dried onion flakes
- Fresh ground pepper and Himalayan salt to taste
- 2-3 tbsp grated cheese - (optional for vegetarian)
- 1 tbsp grated cheese or pumpkin seeds for topping - (optional)
INSTRUCTIONS
- Preheat oven to 200°C (fan).
- Over a medium bowl, grate the zucchinis and the garlic cloves, set aside.
- Chop the kale and add it to a small bowl. Then using your hands, massage the kale with 1 drop of olive oil and add it to the main (medium) bowl.
- Then, add all the dry ingredients to the bowl (chickpea flour, spelt flour, nutritional yeast, baking powder, cumin, dried onion flakes and optionally the grated cheese). Using a wood spoon mix well until fully combined. Finally chop the tomatoes, add them to the bowl and mix again.
- Line a 6 regular muffin tray with 4 muffin liners or use a silicone tray (the recipe is for 4 muffins). Divide the mixture evenly among 4. Don't press the mixture and leave it as is. Option : for topping, add some pumpkin seeds or some cheese (best kids choice !).
- Reduce the temperature to 180°C and bake the muffins for 25 minutes or until brown on top. The total baking time is usually about 25 minutes. The pumpkin seeds should be brownish and if you use a fork, it should come out dry.
- For mini muffins, divide into 10 to 12 muffin liners or between 10 to 12 holes (if using a silicone tray). Bake for a total of 17-20 minutes.
- On the counter, allow the muffins to cool down in the muffin tray for 10 more minutes before removing them (to let them set a bit more). Eat them warm or transfer to a rack and eat them later (cut them in halves and add some avocado butter or ricotta). If big, the muffins should be moist and tender. If mini, the muffins should be firm.
- They keep up to 3 days in the fridge.