In a food processor combine the kale leaves, orange zest and juice, ground cloves, cinnamon powder, vanilla extract (if using), coconut sugar, applesauce, shortening and process until well incorporated.
Next add the gelatin egg and process everything together.
In a bowl add the cassava flour, tigernut flour, coconut flour, arrowroot starch, baking soda, cream of tartar and salt.
Transfer the flour mixture into the food processor and process until a smooth batter forms.
Grease the muffin cups with coconut oil, fill in with the batter and bake for 25 minutes or until an inserted toothpick comes out clean.
Let the muffins cool before serving.
Enjoy as a part of breakfast or as a snack on-the-go!