Green Muffins

My kids and I love getting in the kitchen together. I find that when they have a hand in the cooking process they become more adventurous with their food consumption. Feeding little ones can be a challenge at times, so making these muffins bright green may help to create a little bit of fun and curiosity when eating.

This recipe hero’s nutritional yeast. It’s a great source of protein, so those tummy’s will be feeling fuller for longer. It has a flavour not unlike parmesan cheese, so it adds to the cheesy flavour of these muffins. You can find nutritional yeast at most supermarkets in the ‘health food’ section or in many good bulk food stores.

You will need:

  • 1 cup kale leaves
  • 1 medium sized zucchini
  • 2 eggs
  • 1/3 cup extra virgin olive oil (EVOO)
  • ½ cup milk
  • 1.5 teaspoons salt
  • 1 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • ¾ cup tasty cheese
  • 1 cup wholemeal SR flour


  1. Preheat oven to 170 ˚C
  2. Blend kale and zucchini together in a blender, keep covered and set aside
  3. Beat eggs with a whisk then add EVOO and combine
  4. Add kale and zucchini, along with milk, salt, garlic powder and nutritional yeast, combine with whisk
  5. Grate cheese and add to mixing bowl, combine
  6. Sift in flour and gently stir to combine, making sure not to leave any lumps
  7. Grease a muffin tray with a little olive oil and flour then spoon out 12 portions of the batter
  8. Bake in the oven for 15 – 20 minutes or until golden brown
  9. Remove from oven, allow to cool for 5 – 10 minutes before transferring to a cooling rack
  10. Once cooled, store in an airtight container in the fridge for 5 days or freeze for one month