Green Muffins

I awoke this morning in a profound state of love. For those of you who know me, or read my blog, you may think that this is often the case. It’s not. I – just like most other human beings “doing” life instead of “being” in life – get caught up in the great struggle of love versus fear. And I’m not ashamed of saying it! I am human. So are you.

As a mother and wife with chronic pain, and an autoimmune disharmony, my greatest challenge arises from an unnecessary sadness and discontent with “what is.” Note the word unnecessary. It’s all a part of my path and God’s plan. Embracing that with love, drives out the fear (of the unknown, the pain, and the potential difficulties that may be ahead in the day).

Something that helps me to embrace it all (life and motherhood) with love, are simple acts of self-nurture. This weekend I wrapped away my worries with a plant-based body wrap. And yesterday I made delicious little kale muffins. I ate one for breakfast with sunflower seed butter this morning.

Green Muffins

  • 2 cups garbanzo bean flour
  • 1 white onion
  • 12 dates
  • 4 cups of kale
  • 1 cup nutritional yeast
  • rice milk (or another vegan milk source)

Preset oven to 350. Add the dry ingredients together, one-by-one, and pulse in your food processor. Slowly add milk until the contents have a batter consistency. Oil a muffin tin with coconut oil, and fill each mold 3/4 way to full. Bake for 20-25 minutes (average sized muffins). Reduce time by almost half if making mini muffins. To check if done, poke with a knife. When knife is clean, muffins are perfect.

Let cool for ten minutes. Top with seed butter as a lovely breakfast or snack treat.

Makes 10 muffins.


Shanti, shanti, shanti. Peace in your heart, peace in your home, and peace for our world. Namaste.

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