Veggie Muffins

Ingredients

2 cups spelt or Flexseed flour
1/2 cup finely chopped fresh parsley
1/2 teaspoon sea salt
1 ripe banana
1 cup grated or finely chopped zucchini
1/2 tsp chlorella
1 cup almond milk
1/2 teaspoon baking soda

Method

Preheat oven to 325 degrees.
Lightly grease a muffin tin.
Mix flour, chlorella, parsley and salt in a bowl.
Make a well, add banana and veggies.
Mix lightly, gradually adding milk.
Mixture should be lumpy. Do not over mix.
Fill each muffin cup 2/3 of the way full.
Bake for 12 to 15 minutes.
Remove from the oven and let cool before serving.

V  /  can be made GF