When I first saw the title of this recipe over on Prevention RD, I was immediately intrigued. Kale…in muffins? Genius. But could it actually taste good?
One look at the batter creation that ended up in my bowl, and I was feeling rather doubtful.
It was beautiful nonetheless, so I decided to give it a go in the oven and see where the baked version would take me.
Somehow my final result ended up looking like those dyed green bagels on St. Patrick’s Day but in muffin form. Luckily, in my case, I could boast of this color being au naturel.
I’m not sure if I packed my cups of kale tighter than Prevention RD, but the vibrancy was unexpected.
I would only be pleased with this verdant color if the muffins were edible though, so let’s get to the first taste. How were they?
Well, I wouldn’t be posting about them if they weren’t going on my repeat list.
These were surprisingly good. I’m talking eaten-in-two-days good by my surrounding friends and family. In fact, I’m already ready to make them again.
My initial reaction was that these tasted like a Green Smoothie in muffin form. If that sounds strange, well, these are a tad on the unique side. They’re not going to resemble your average blueberry muffin…but who wants average? And who wants a muffin loaded with sugar and empty calories? Not me.
Despite the absence of a bunch of sugar, these are rather sweet, and given how healthy their makeup is, I’m declaring them a real winner on the muffin scale. Add some peanut butter to your first bite, and you’ll feel like a champion holding a golden green medal. Delish.
I love these as a nourishing option for breakfast or as a midday snack, and I love that these provide a muffin choice that you can finally feel good about, one that will make you feel good, too! If you already enjoy green smoothies, banana muffins, or simply beautiful bites to awaken you in the morning, then I 100% recommend giving these a try. Let me know what you think in the comments below.
Recipe via Prevention RD
- 1½ cups whole wheat pastry flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup unsweetened applesauce
- 1 large egg
- 2 tsp. vanilla extract
- 3 cups kale, ribs removed, chopped, and loosely packed
- 1 ripe banana
- ? cup pure maple syrup
- 2 Tbsp. coconut oil, melted and cooled
- Cinnamon, to sprinkle
- Preheat oven to 350F. Line a muffin tin with muffin liners or grease with butter or cooking spray and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.
- Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin. Sprinkle a dash of cinnamon on top of each muffin. (Option to drizzle a little extra honey on top too; I did this, and it added an extra layer of sweet moistness.) Bake for 16-18 minutes, or until muffins are set.