These kale quinoa muffins are fluffy and savoury with a hint of garlic powder, nutty quinoa, and early green kale. They are also made with coconut flour for the ultimate healthy gluten-free muffins.
Preheat oven to 375° F and grease or line a muffin tin.
Massage the chopped kale with 1 teaspoon oil (or melted butter) and set aside.
In a bowl whisk together coconut flour, baking powder, baking soda and salt with black pepper and garlic powder.
In another bowl whisk together eggs with melted butter (or olive oil).
Add the flour mix to the wet mixture and stir until all lumps are gone. Stir in cooked quinoa and chopped kale.
Divide batter into 12 muffin cavities. Bake for about 15 minutes. Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely or serve right away.
Store covered.
Keyword Kale Muffins, Quinoa Kale Muffins, Quinoa Muffins
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