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Healthy "On-the-Go" Kale & Spinach Muffins

Updated: Sep 6, 2020

I love this recipe! This is my favorite travel snack. You can eat these for breakfast, as a snack or to complete your lunch or dinner. These muffins are really satisfying and will keep your #bloodsugarstable #nocravings!

It's a complete meal with a good source of #protein and #healthyfats from pasture-raised eggs, #chia seeds #almondmeal and #flax seeds, lots of #kale, #spinach, fresh #parsley + tastes really yummy!


  • 100g chopped kale + 1/2 zucchini

  • 40g Spinach (fresh is better but you can also use frozen)

  • good handful chopped fresh parsely - parsley is very high in vitamin C that the body needs to absorb the nutrients of spinach so always combine them

  • 2 TBSP chia seeds or flax seeds or one of each

  • 3 pasture-raised eggs

  • 1 cup (200g) almond meal (I use leftover pulp from almond milk)

  • 1 cup of cooked quinoa

  • 2 TBSP extra virgin olive oil

  • to taste: sea salt, carvi seeds, italian herbs or any other spices you like

  • splash of apple-cider vinegar and bicarb soda to loosen up texture


  • chop your veggies in a food processor or by hand

  • add eggs, olive oil, spices and chia seeds and mix

  • add almond meal and quinoa - the mix should not be too dry so the muffins are nice and moist

  • pour mix into muffin forms and bake for approx 30 mins at 180°C

  • these keep the whole week in the fridge or you can freeze them as well

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