Chocolate Chip Kale Muffins

These Chocolate Chip Kale Muffins are soft, moist, lightly sweet, and easy to make. They're also naturally bright green! A tasty way to eat more green vegetables.

Chocolate chip kale muffins are one of those recipes that surprise people in the best way.

They're bright green, and you might expect something dense or overly wholesome. But what you get instead is a soft, tender muffin with pockets of melted chocolate chips.

The kale blends right into the batter but the flavour doesn't take over. You know it's there, but the taste is pleasant and subtle (except the colour - that certainly isn't subtle!). Even my kids eat them right up whenever I make a batch.

If you want them to be healthier, you can leave out the chocolate chips. However they're quite low in sugar, so I know that if I add some chocolate chips then they'll all get eaten up and not be considered 'too healthy'.

You could also swap the sugar for stevia or maple syrup, but I find that you can only compromise so much in one recipe so I tend to just add a little sugar so they get eaten and all that kale consumed.

If you are trying to bake more at home or are intrigued by vegetable desserts, this is a good place to start.

The kale adds moisture and color, not bitterness. The chocolate chips make sure no one complains. You can bake a batch on the weekend and freeze the extras for busy mornings.

I can't believe that I haven't blogged this kale muffin recipe before! I've made them so many times over the years, and my kids have grown up on them.

I've previously shared recipes for Kale Green Muffins, Kale and Lemon Muffins, Kale Cupcakes and even Apple Kale Cake and you all seem to love them! Now it's time to enjoy Chocolate Chip Kale Muffins too.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Variations
• Storage
• Top tips
• FAQ
• Vegetable Desserts with Kale
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• These kale muffins are an easy way to use up extra kale before it wilts in the fridge.
• The chocolate chips make the muffins appealing to kids and adults alike.
• Chocolate Chip Kale Muffins are great for breakfast, snack time, or dessert.
• The pureed kale makes them super moist.
• They're naturally green - perfect for Christmas as Grinch Muffins, or St Patrick's Day.
• The muffins freeze well and reheat without drying out.

Ingredients

• Kale. Fresh kale adds moisture and color. I find that the fresher the kale, the brighter the colour. Frozen kale can be used if thawed and squeezed dry.
• All-purpose flour. Plain Flour provides structure. Up to ⅓ portion can be swapped for whole wheat flour if desired.
• Sugar. Granulated sugar keeps the muffins lightly sweet and tender, and there isn't as much in these as in a regular muffin recipe. You can reduce slightly if using very sweet chocolate chips.
• Eggs. Eggs bind the batter and give the muffins lift. Flax eggs can be used for a plant-based version.
• Oil or melted butter. Fat keeps the muffins moist. Neutral oil works well, while butter adds richness.
• Milk. Any milk works here, including dairy-free options like oat or almond milk.
• Baking powder. This helps the muffins rise and stay light.
• Salt. Salt balances the sweetness and sharpens the chocolate flavor.
• Chocolate chips. Semi-sweet chocolate chips are classic, but dark or dairy-free chips also work.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Preheat the oven to 170°C/325°F. Line or grease a 12-cup muffin tray.

Chop the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender.

Briefly rinse the kale under cold water to cool it, and then squeeze out the excess moisture.

Add the kale, eggs and vanilla to a blender.

Whiz briefly until smooth (or puree with an immersion blender).

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the kale puree and mix well.

The mixture may split slightly, but don't worry, it will come together with the flour.

Sift in the flour, baking powder and salt in a separate bowl.

Add the wet mixture and stir to gently combine.

Fold in the chocolate chips.

Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean.

Allow to cool in the pan for 10 minutes then remove and allow to cool completely on a wire rack.

Variations

• Use dark chocolate chunks instead of chocolate chips for larger pockets of chocolate.
• Add orange zest for a subtle citrus note that pairs well with kale.
• Swap half the flour for whole wheat flour for a heartier muffin.
• Use maple syrup in place of some of the sugar for a deeper sweetness and less refined sugar.
• Add chopped walnuts or pecans for crunch.
• Make mini muffins for lunchboxes and quick snacks.
• Add cinnamon for gentle warmth.
• Use dairy-free chocolate and plant milk for a vegan version.

Storage

Store: Store chocolate chip kale muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days. Reheat very briefly to restore softness.

Freeze: These muffins freeze very well. Once cooled, place them in a freezer-safe bag or container. Freeze for up to three months. Thaw or reheat in the microwave oven until warmed through.

FAQ

Vegetable Desserts with Kale

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

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