New Recipe


Your new favorite breakfast has arrived…. Loaded Savory Muffins! They’re a grab-and-go option packed with nutrient-dense options to ensure you’re starting your morning with protein, fiber, healthy fat and greens. 

This versatile recipe designed by my friend and collaborator Michele Leao combines mushrooms, leeks and kale, but you can swap those out with a variety of vegetables based on your taste (and what’s already in your fridge). For example, use spinach instead of kale, tomatoes instead of mushrooms, and pop in some jalapeños if you want a kick of spice!

The vegetables need to be sautéed first, so I recommend prepping that step while the oven is preheating. The recipe is so simple… the sautéing is the hardest part! 

Incredibly moist with a golden top, you’ll fall in love in one bite. The yogurt keeps the muffins fluffy, and the scallions and garlic pack in the flavor. 

I usually make a two batches and store some in the freezer for some quick options throughout the month. Pop them in the microwave for a few seconds and you’ll think they’re freshly-made. 

Plus, if you’re in the mood to indulge, warm one up and include it as a side to your salad or warm soup.

Happy baking! 



65 g / 1/2 cup Almond Flour
80 g / 1/2 cup polenta / corn meal
45 g / 1/2 cup chickpea flour
2 tsp baking powder
Salt and pepper, to taste
180 ml / 3/4 cup water
1 tsp apple cider vinegar
6 ounces Shitake mushrooms, cleaned, tough stems removed, and sliced
1 medium leek, dark stems removed, cleaned and chopped finely
2 cups chopped kale
1 teaspoon minced garlic
3 tablespoons unsalted olive oil
1 teaspoon Kosher salt, divided
1 teaspoon Hot Paprika
1 teaspoon freshly ground black pepper, divided
1/2 cup vegan yogurt
1/2 cup Nutritional Yeast
2 teaspoons fresh scallions 


Preheat oven to 190C / 370F and grease a non-stick muffin tin with oil or use muffin liners, if preferred. 

Meanwhile, in a large bowl, stir together the almond flour, corn meal, chickpea flour, baking powder, salt and pepper. 

Medium Heat the oil in a large skillet, Add the leeks, saute for about 3 minutes, add mushrooms, add garlic, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper and paprika. Add Kale, Saute until all vegetables are soft, and mushrooms start to brown, about 5 minutes, add Nutritional Yeast and scallions and mix well.  Place mixture in a bowl to cool for 15 minutes Apple Cider Vinegar and Vegan yogurt and mix well.


Add the wet mixture to the bowl of dry ingredients and mix until well combined. 

Transfer the mixture to the muffin tins, filling each hole about three-quarters of the way up. 

(Optional) add sunflower seeds on top. 

Bake for 20-25 minutes until golden brown. Leave to cool before serving.