Kale Muffins
Delicious, sweet-tasting green muffins made with kale in a blender! These healthy muffin are especially loved by toddlers and kids!
Servings: 12 Muffins
Equipment
- 1 blender
Ingredients
Wet Ingredients
- 3 cups fresh kale
- 2 eggs
- 1 ripe banana
- ¾ cup milk almond milk, cow's milk or your favorite type
- ⅓ cup olive oil (or melted butter)
- ½ cup honey
- 1 teaspoon lemon juice
- ¼ cup optional: hemp hearts for additional protein
Dry Ingredients
- 1 ¾ cups whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit (215 °C). Line a muffin pan or grease well.
- Place washed kale, eggs, banana, milk, olive oil, honey, lemon juice, and hemp hearts, if using, into the blender. Blend until smooth, about 1 minute, until there are no kale pieces and everything is liquidy.
- Add the flour on top of the 'green smoothie' mixture, then place the baking soda, baking powder, and sea salt on top of the flour. Blend on low speed for 10-15 seconds until fully incorporated.
- Pour the muffin batter into the muffin pan, filling each muffin cup full.
- Bake for 8 minutes at 425°F (215°C), then turn the oven down to 375°F (190 C) and bake for another 6-7 minutes until they are not gooey inside and they will spring back slightly from touch.
Notes
For step by step photos from my kitchen scroll up!
Substitution and variations for ingredients are listed in the blog post.
The nutrition facts were calculated with hemp hearts.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 150mg | Potassium: 158mg | Fiber: 2g | Sugar: 14g | Vitamin A: 618IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg