Kale Muffins

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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 and extra phytonutrients 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!

INGREDIENTS:

  • 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.

PREPARATION:

  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!).
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