Recipe: Kale and Zucchini Muffins

We bet you’ll love these kale and zucchini muffins — and never notice the veggies inside!  Make them for your kids and see if they can tell.

Ingredients

Muffins:

• Olive oil for greasing tin
• ¾ cup pecan halves
• ½ cup extra virgin olive oil
• ¾ cup maple syrup, divided
• 2 eggs
• ½ cup full fat Greek yogurt
• 1 ½ cups grated zucchini
• 1 cup green kale, julienned
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 ¾ cup spelt flour
• 1 tsp Kosher salt
• 1 ½ tsp baking powder
• 1 tsp cinnamon

Preparation

Muffins:

Preheat oven to 350F. In a medium saute pan, combine pecans with 1/4 cup maple syrup and toast over medium heat, until caramelized and toasted. Pour pecans onto a parchment lined baking sheet to cool. When cooled, chop into medium pieces.

Grease a 12 cup muffin tin with olive oil. In a medium bowl bowl, whisk together olive oil, remaining ½ cup maple syrup, eggs, greek yogurt, grated zucchini, kale, vanilla extract and lemon zest. In a separate bowl, whisk together spelt flour, salt, baking powder, cinnamon and half of the candied pecans. Fold the dry ingredients into the wet and mix until just combined.

Divide the batter evenly between the 12 muffin cups, top with remain pecans. Bake in oven for 20-25 minutes, until baked through. Serve warm with honey butter.

Honey butter:

Combine all ingredients in a medium bowl with a spatula and enjoy on warm muffins!