These muffins are very tasty and super easy to make. My most common 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.
In this recipe I used leftovers from my fridge, which was some sad looking kale and zucchini! Feel free to replace these vegetables with whatever you have leftover in your fridge. I’ve also added some delicious organic cheddar cheese, again this is optional and if you’re not good with dairy then you can easily leave it out.
Happy sprouting, baking and cooking!