5 tablespoons organic coconut oil, at room temperature
2 tablespoons raw honey
1 cup organic frozen corn, thawed
1/4 cup jarred jalapeno peppers, drained, patted dry and chopped
In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then chop again. Measure out 1 cup. You can easily reserve the remainder for tomorrow’s smoothie.
Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups OR lightly oil the bottom and sides.
In a medium bowl, whisk together flour, cornmeal, baking powder and salt. In a blender, add the almond milk, eggs, oil, and honey. Stir wet ingredients into the dry until just combined. Fold in kale, corn and jalapenos.
Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 20-22 minutes. Let cool for 5 minutes before serving. Serve warm.
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