Inspired living

Kale and Zucchini Breakfast Muffins Recipe

Try our Kale and Zucchini Breakfast Muffins Recipe

Credit: Danielle Minnebo

These muffins are very tasty and super easy to make. The commonest 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.

Makes: 10-12 



  • ½ red onion, finely diced
  • 1 zucchini, grated
  • 3 large kale leaves, chopped roughly
  • 50mL olive oil
  • 80g cheddar cheese, grated
  • 8 eggs
  • 4 tbsp buckwheat flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • Salt & pepper
  1. Preheat oven to 200°C.
  2. Place all ingredients in large bowl, mix well to combine and put aside.
  3. Grease and line 12-hole muffin tin and divide mixture among holes. Bake in oven for 40 mins
  4. These will keep for up to 5 days in fridge.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.