Cornbread and Kale Muffins


1 ½ c chopped kale
¾ c corn flour
¾ c oat flour
½ c gluten-free flour
2 tsp baking powder
1 tsp Himalayan pink salt
1 c almond milk
2 large eggs
¼ c extra-virgin olive oil
2 Tbsp raw honey
1 c frozen corn kernels, thawed


  1. Steam kale until bright green and just tender, about 5 min. Set aside to cool completely. Once cool, use paper towels to squeeze excess moisture from kale.
  2. Preheat oven to 375 degrees F. Line muffin tin with paper liners.
  3. In a medium-sized bowl, whisk together corn four, oat flour, gluten-free flour, baking powder, and salt.
  4. In a blender, blend almond milk, eggs, oil, and honey until well combined.
  5. Pour wet ingredients into dry ingredients. Stir until just combined. Fold in kale and corn.
  6. Divide batter evenly among muffin cups, filling each about ¾ full.
  7. Bake until golden, about 23 min.
  8. Let cool for 5 min before serving. Serve warm.