Name: Kale Muffins Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
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

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.

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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 recipe but you can substitute any other type of milk you prefer.

How to make them

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.

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

Raw green-flecked muffins in a metal pan.

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.

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

These kale cookies are soft, chewy, and delicious.
This kale pasta sauce is easy to make and loaded with flavor.
This baby kale salad has a nice balance of sweet and savory flavors.

4.23 from 9 votes

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