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