These kale muffins are sweet, moist, and delicious. They’re quick and easy to make too. These muffins are perfect if you’re trying to incorporate some extra veggies into your diet. They have a subtle hint of kale flavor that is barely noticeable.
Ingredients and substitutions
I used frozen chopped kale in these muffins but fresh kale works too, so use whichever you prefer.
I like to use spelt flour when making these muffins but whole wheat flour works equally well. Or you can substitute all purpose flour if you prefer.
This recipe calls for almond butter. Be sure to use smooth almond butter as opposed to crunchy. For a nut-free version of these muffins, you can substitute pumpkin seed butter or sunflower seed butter.
Unsweetened almond milk works well in this kale muffin recipe but you can substitute any other type of milk you prefer.
How to make kale muffins
Preheat the oven to 350 degrees Fahrenheit, then add the whole wheat flour or spelt flour and baking powder to a large mixing bowl. Mix well.
Next you’ll add the chopped kale, almond butter, almond milk, maple syrup, salt, and vanilla extract to a food processor or blender. Blend for one minute.
Transfer the blended kale mixture to the mixing bowl with the flour and baking powder, then mix until combined.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the center of a muffin comes out looking dry. Be sure to let the muffins cool to room temperature before removing from the pan and serving.
Optional additions
Optional additions include 1/2 cup of dark chocolate chips or chopped nuts. Stir them into the batter when you’re combining the wet and dry ingredients.
Kale Muffins Recipe
Equipment
- Food processor or blender.
- Muffin Pan
- Paper baking cups
Ingredients
- 2 cups whole wheat flour or spelt flour
- 2 teaspoons baking powder
- 2 cups chopped kale (either frozen or fresh)
- 1/2 cup smooth almond butter
- 1 cup unsweetened almond milk (or substitute your preferred milk)
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 2 cups whole wheat flour or spelt flour and 2 teaspoons baking powder to a large mixing bowl, then mix well.
- Add 2 cups chopped kale, 1/2 cup smooth almond butter, 1 cup unsweetened almond milk, 1/2 cup maple syrup, 1/4 teaspoon salt, and 1 teaspoon pure vanilla extract to a food processor or blender, then blend for one minute.
- Transfer the blended kale mixture to the mixing bowl with the flour and baking powder, then mix until combined.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the center of a muffin comes out looking dry.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
-
Optional additions include 1/2 cup of dark chocolate chips or chopped nuts. Stir them into the batter when you’re combining the wet and dry ingredients.
-
Store these muffins in an airtight container in the fridge for up to three days or freeze them for up to three months.
Nutrition
More kale recipes to try
- These kale cookies are soft, chewy, and delicious.
- This creamy frozen kale smoothie is delicious and easy to make.