• 1/2 cups brown rice flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoons pumpkin pie spice
• 2 whole eggs
• 1/4 cup maple syrup
• 1 small ripe banana
• 1/2 cup extra virgin olive oil
• 1 teaspoon pure vanilla extract
• 1 cup grated zucchini
• 1 cup WP Rawl Farms® Kale
• 1/4 cup chopped 70% dark chocolate

1. Preheat oven to 350 F.
2. Line a mini muffin pan with 24 paper liners.
3. In a medium bowl combine the flour, baking soda, baking powder, sea salt, and pumpkin spice, and set aside.
4. In a small food processor combine eggs, maple syrup, banana, olive oil, and vanilla extract. Blend until smooth.
5. Fold the wet mixture into the dry mixture to combine thoroughly and evenly.
6. Stir in the zucchini, kale, and chopped chocolate.
7. Spoon into lined muffin cups and bake for 25-30 minutes or until toothpick comes out clean.
8. Cool before serving.
9. Store in an airtight container or in the fridge.  

(Note: this can also be made as a loaf or a few mini loaves if preferred)

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.