Kale Muffins Recipe

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.

What to serve with these kale muffins

If you’re making these muffins for a brunch party and would like a second option to add to the muffin basket, try these yummy spelt muffins. They’re delicious and easy to prepare. Or if you’re looking for a gluten-free muffin option, give these chocolate buckwheat muffins a try.

Kale muffins in a basket lined with a linen napkin.

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 kale 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 muffins 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.

Wet ingredients for muffins blended in a food processor.

Transfer the blended kale mixture to the mixing bowl with the flour and baking powder, then mix until combined.

Kale batter in a glass bowl.

Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.

Raw green-flecked muffins in a metal pan.

Bake the kale muffins 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.

Hot muffins in a metal muffin pan.

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.

Storage and freezing

Store these kale muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.

A pile of green-flecked muffins in a basket lined with a linen napkin.

More kale recipes to try

Kale muffins in a basket lined with a linen napkin.
4.23 from 9 votes
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Kale Muffins Recipe

These kale muffins are sweet, moist, and delicious. They're vegan and refined sugar free. These delicious muffins are perfect for a make-ahead breakfast or snack.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings 12
Calories 176.3kcal

Equipment

  • Food processor or blender.
  • Muffin Pan
  • Paper baking cups

Ingredients

  • 2 cups chopped kale (either frozen or fresh)
  • 2 cups whole wheat flour or spelt flour
  • 1 cup unsweetened almond milk (or substitute your preferred milk)
  • 1/2 cup maple syrup
  • 1/2 cup smooth almond butter
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the whole wheat flour or spelt flour and baking powder to a large mixing bowl, then mix well.
  • Add the chopped kale, almond butter, almond milk, maple syrup, salt, and 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 kale muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.

Nutrition

Serving: 1Muffin | Calories: 176.3kcal | Carbohydrates: 26.2g | Protein: 5.3g | Fat: 6.7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.6g | Sodium: 154.5mg | Potassium: 220.2mg | Fiber: 3.7g | Sugar: 8.7g | Vitamin A: 1117.5IU | Vitamin C: 10.4mg | Calcium: 150.2mg | Iron: 1.3mg

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