Chive, garlic and kale breakfast muffins perfect for breakfast, snack or dessert! Gluten free, dairy free, refined sugar free and protein filled with kale.
This recipe will make you a weeks worth of delicious savoury kale breakfast muffins. So great if you have to be up and out first thing in the morning!
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I’ve started choosing to eat more savoury breakfasts recently because I found when eating something sweet in the morning, was setting me up to continue craving more sweetness throughout my day. ⠀
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So with these muffins containing a combination of healthy fats and carbs plus protein rich kale, all mixed in with tasty herbs and spices, these really set me up for success. I’m sure they will for you too!
Blend up this Green Boost Smoothie for an addition to a breakfast, brunch or lunch.
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Preheat the oven to 220c. Brush your muffin tray with a little olive oil ready.
Whisk all the dry ingredients together.
Whisk all the wet ingredients and let sit for 5 minutes to slightly thicken.
Whisk the wet into the dry slowly.⠀
Whisk in the kale and chives & portion out on your muffin tray.
Bake for 20 minutes until brown on the top. Let sit to cool for 5-10 mins before eating.⠀
NOTES:
These freeze well too so you can make a big batch and store them, ready for whenever you want them!
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Ingredients
Directions
Preheat the oven to 220c. Brush your muffin tray with a little olive oil ready.
Whisk all the dry ingredients together.
Whisk all the wet ingredients and let sit for 5 minutes to slightly thicken.
Whisk the wet into the dry slowly.⠀
Whisk in the kale and chives & portion out on your muffin tray.
Bake for 20 minutes until brown on the top. Let sit to cool for 5-10 mins before eating.⠀
NOTES:
These freeze well too so you can make a big batch and store them, ready for whenever you want them!
Let me know if you try these at home. Such a tasty gluten free alternative!
Have fun baking!
Laura x
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