Kale Muffins

Hello gorgeous, thank you for making environmentally conscious choices! We hope you enjoy baking, eating and sharing these delicious green muffins!

These vibrant green, exquisite and healthy kale muffins make a wonderful snack guaranteed to energize your morning or afternoon! Wholesome ingredients, such as kale, apple, oats, chia seeds, and almond milk give these muffins a perfect and balanced combination of moisture, sweetness, and tenderness. A powerful juicy heart of berries adds fiber, antioxidants, phytonutrients, and extra flavor to this recipe !

kale muffins ingredientsThis recipe, which can also be used to make a pound cake, makes a dozen medium muffins. To turn this muffins into cupcakes, top them with lemon glaze or your favorite vegan frosting.

Note: These kale muffins are not super sweet, they are twice as heavy and filling as a regular muffin, and they are really healthy! Add extra berries and seeds for extra nutrients! Enjoy!


  • Egg substitute: 2 tablespoons of ground flax seed (or ground chia seed) + 4 tablespoons of water
  • 1 apple
  • 1 cup of room temperature almond milk (if it is cold, the coconut oil will harden)
  • 1 teaspoon of vanilla extract
  • 2 handfuls of kale (you can also use red or green chard, beet greens or a mix of all)
  • 1/4 cup of melted coconut oil (heat to melt if necessary)
  • 2 cups of flour
  • 1/4 cup of oats
  • 1 tablespoon of chia or poppy seeds
  • 1 tablespoon of baking powder
  • A pinch of salt
  • 1/2 cup of brown sugar
  • Berries of your choice: raspberries, blackberries, blueberries,
  • Non-stick muffin baking pan

Lemon glaze: 1 cup of powdered sugar, 1 or 2 tablespoons of freshly squeezed lemon juice, and a pinch of lemon zest and.


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, mix the ground flax seed with the water and let rest for a few minutes.
  3. With a blender or food processor, blend the apple, kale, vanilla extract, and almond milk together, as if you were making a smoothie. Pour the smoothie into the bowl with the gelled flax seed, add the coconut oil and mix well.
  4. In a medium bowl, mix all the dry ingredients (flour, oats, chia, baking powder, salt and sugar).
  5. With a wooden spoon, slowly incorporate the dry ingredients into the wet ingredients. Mix everything together until you get a moist green homogeneous mixture.
  6. Fill all the cups in the non-stick muffin pan with dough (if you are not using a non-stick pan or silicone/paper cups, spray the pan with oil before filling the cups).
  7. Top each cup with your choice of berries (burry a few in the center) and bake for 20 minutes or until the muffins are fully cooked (stick a toothpick in the center of a muffin, if it comes out dry, it’s ready!).