Lunchbox Kale and Zucchini Muffins

These muffins are very tasty and super easy to make. My most common advice I give as a nutritionist is to incorporate good fats, complete protein and plenty of vegetables into every meal, these muffins do exactly that.

In this recipe I used leftovers from my fridge, which was some sad looking kale and zucchini! Feel free to replace these vegetables with whatever you have leftover in your fridge. I’ve also added some delicious organic cheddar cheese, again this is optional and if you’re not good with dairy then you can easily leave it out.

What you’ll need

Makes: 12 Muffins

½ red onion, finely diced
1 zucchini, grated
3 large kale leaves, chopped roughly
50mls olive oil
80g organic cheddar cheese, grated
8 free range eggs
4 tbs buckwheat flour

2 tbs coconut flour
1 tsp baking powder
Salt and pepper

How to put this together

I told you this recipe was simple, and it really is!

  1. Preheat your oven to 200°C. Add all of the ingredients into a large bowl, mix well to combine and put aside.
  2. Grease and line a 12-hole muffin tin and divide the mixture into the 12 muffin holes.
  3. Bake in the oven for 40 minutes.
  4. These will keep for up to 5 days in the fridge.

Please feel free to leave a comment below with any questions or just to let me know how you went making this recipe. I always love hearing your feedback and suggestions.

Happy sprouting, baking and cooking!

x Danielle


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