I like the idea of having a savory breakfast, so I decided to play around with mini muffins to see what flavor combinations I could come up with, and this one was the clear winner. The sun-dried tomatoes are absolutely essential to this; they give a tangy and salty zing which complement the earthy flavor of the kale very well. Although I used spelt flour for this, you can experiment with different combinations of gluten-free flours if you wish.

Breakfast Mini Muffins With Kale and Sundried Tomatoes [Vegan]

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Serves

12

Cooking Time

15

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Ingredients

  • 1.5 cups spelt flour (but you can experiment with a gluten free blend if you wish)
  • 2 Tablespoons sundried tomatoes
  • 2 garlic cloves, minced
  • handful of kale
  • ¼ cup sunflower seeds
  • ½ cup coconut milk
  • 1 Tablespoon wholegrain mustard
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons olive oil
  • salt and pepper
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Preparation

  1. Preheat oven to 375 F Chop kale and sundried tomatoes finely. Add flour, tomatoes, kale, sunflower seeds, baking powder and soda, salt and pepper, and stir until well combines.
  2. Add garlic, mustard and coconut milk to bowl and mix well. Add to the dry ingredients and fold until dough is sticky.
  3. Scoop dough into mini muffin pan and bake for approximately 15 min, or until tops begin to brown.
  4. Serve with mashed avocado or cashew cream.
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