| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
medium muffins
|
Ingredients
- 1 cup baby kale packed
- 1 medium orange (zested)
- cup ¼orange juice
- teaspoon ¼ground cloves
- teaspoon ½cinnamon powder
- 1 teaspoon vanilla extract optional
- cup ¼maple or coconut sugar
- cup ¼applesauce
- cup ¼palm shortening melted
- 1 gelatin egg
- cup ⅓cassava flour
- cup ⅓tigernut flour
- cup ⅓coconut flour
- cup ¼arrowroot starch
- 1 teaspoon levelbaking soda
- teaspoon ½cream of tartar
- Pinch sea salt
- coconut oil for greasing
Ingredients
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|
Instructions
- Preheat the oven to 300F.
- 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!
