Kale Muffins Recipe

Kale muffins in a basket lined with a linen napkin.

4.23 from 9 votes

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.

Prep Time15

Cook Time33

Total Time48

Course: Breakfast

Cuisine: American

Servings:

Calories: 176.3kcal

Author: Jennifer Bell

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