These sweet kale muffins are perfect if you’re trying to sneak some extra vegetables into your diet. I tested and adjusted this recipe several times to get the flavor and moist texture just right, and the final version has a subtle hint of veggie flavor that’s barely noticeable. Give them a try if you’re looking for sweet recipes using kale, like these kale cookies, which are another delicious option.
Ingredients and Substitutions
I used frozen chopped kale in these muffins but fresh kale works too, so use whichever you prefer.
This recipe calls for almond butter. Be sure to use creamy almond butter as opposed to crunchy. For a nut-free version of these muffins, you can substitute pumpkin seed butter or sunflower seed butter.
I used unsweetened almond milk in these muffins, but you can use any other type of unsweetened milk you prefer.
How to Make Kale Muffins
Start by preheating the oven to 350 degrees Fahrenheit, then add the whole wheat flour and baking powder to a large mixing bowl. Mix well.
Next you’ll add the chopped kale, almond butter, unsweetened milk of choice, maple syrup, salt, and vanilla extract to a food processor or blender. Blend for 1 minute, scraping down the sides as needed.
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 for 28 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 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
- 2 teaspoons baking powder
- 2 cups chopped kale (either frozen or fresh)
- 1/2 cup creamy almond butter
- 1 cup unsweetened milk of choice
- 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 and 2 teaspoons baking powder to a large mixing bowl, then mix well.
- Add 2 cups chopped kale, 1/2 cup creamy almond butter, 1 cup unsweetened milk of choice, 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 for 28 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 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 in the freezer for up to three months.
Nutrition Estimates
More Kale Recipes to Try
This kale pasta sauce is a quick and easy dinner or lunch idea. Or try this creamy frozen kale smoothie. It’s sweet and refreshing.
