Kale Muffins Recipe
These sweet, moist, and delicious kale muffins are a must-try if you’re trying to sneak some extra veggies into your diet.
Servings: 12
Calories: 176.3kcal
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 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 dark chocolate chips or chopped nuts. Stir them into the batter when you’re combining the wet and dry ingredients.
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Store these muffins in an airtight container in the fridge for up to three days or freeze them for up to three 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