Kale Green Muffins are a tasty breakfast, lunch or snack! A naturally green hidden vegetable recipe that’s full of cheese and sun dried tomatoes. Vegetarian.
These muffins are not only naturally bright green – but they’re absolutely delicious! Healthy steamed kale bulks them up, makes them moist and green and adds loads of healthy green goodness.
I’ve flavoured these breakfast muffins with grated cheese, scallions and sun-dried tomatoes, but they’re really adaptable to your tastes.
We love making up a batch of these muffins, so they’re an easy morning meal for the week. They’re also great for lunchboxes and snacks.
Kale is one of the most nutrient-dense foods on the planet, meaning it packs a powerful nutritional punch per typical serving. One cup of kale provides more than 100% of the daily minimum target for immune-supporting vitamin C and over 200% for vitamin A. The latter nutrient also supports immunity, as well as skin and brain health. – Health.com
If you’ve been following my blog, you’ll know that I love baking with vegetables.
The first vegetable cake that really took off online was my Kale Cake with Apple Frosting. I love how pureed kale not only adds moisture and some nutrients to a cake, but also makes it bright green. Also try my Kale Cupcakes or kale soda bread.
Looking for a similar recipe? Try my Lemon Kale Muffins.
Ingredients for Green Muffins
Scallions (spring onions)
You can easily adapt this green muffin recipe for special diets. Here’s how!
Eggs – swap the eggs for ‘flax eggs’. To replace the 2 eggs, mix 2 tbsp ground flax (aka flaxmeal) with 6 tbsp water. Allow to sit for a few minutes and it will thicken slightly. Add to the recipe where you add the eggs.
Milk – use your favourite dairy free vegan milk. Soy, almond etc… all work perfectly.
Butter – use any dairy free vegan butter or margarine.
Gluten free muffins:
Flour – swap for a gluten free all purpose (plain) flour.
Baking powder – some baking powder contains gluten. Check the label and if it doesn’t state anything then buy one that specifically says that it’s gluten free.
Breakfast muffins are my favourite make-ahead breakfast! You can whip up a batch and then have a tasty breakfast all week.
They’re a perfect on-the-go breakfast. But we also like to warm them slightly, cut them in half and spread them with some butter. It melts in slightly and makes them even more moist. Delicious!
They’re also freezer-friendly!
These muffins also make a great, make-ahead Christmas morning breakfast. They’re even freezable, so you could easily prepare them well in advance.
At Christmas breakfast, serve them cold or slightly warmed up spread with butter. They’re healthy, filling and full of nourishing (and festive!) green.
Make them even more Christmassy, by adding a small handful of dried cranberries, a teaspoon of ground cinnamon and 2 tbsp of sugar to the batter instead of the cheese and tomatoes. Then they’ll be festively red and green muffins that are slightly sweeter.
How to Make This Kale Green Muffins Recipe
This is such a simple recipe. Wilt the kale then blend it with the wet ingredients. Mix in the dry ingredients and flavours, then bake in a muffin tray! Follow this step by step photo tutorial for foolproof green muffins.
- Steam the kale until soft, then drain and run under cold water. Drain well.
- Add the kale to a blender with the kale, milk and melted butter.
- Blend well.
4. Pour the mixture in to a bowl and sift in the flour and baking powder.
5. Gently stir to combine.
6. Fold in the scallions (spring onions), sun-dried tomatoes and cheese.
7. Spoon into muffin cups and sprinkle the top with seeds. Bake and enjoy!
Looking for more muffin recipes? Try these!
Get the Green Muffins Recipe
Did you make this green muffin recipe? Please let me know how it turned out for you!
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Kale Green Muffins
- 1 1/2 cups (100 g) kale, chopped
- 2 eggs
- 2/3 cup milk 150ml
- 3 tbsp butter melted
- 2 cups (250g) all purpose (plain) flour
- 3 tsp baking powder
- 1 cup (100g) cheddar cheese, grated
- 4 sun-dried tomatoes chopped (if not packed in oil, soak in warm water for 5 mins)
- 2 scallions spring onions, chopped
- Salt and pepper
- 5 tbsp mixed seeds
- Preheat oven to 340F / 170C. Line or grease a muffin tray.
- Boil or steam the kale for a minute or two until tender. Drain, run under cold water to cool, drain, squeeze out any excess moisture and add to a blender, along with the eggs, milk and melted butter. Whiz until smooth.
- Pour the kale mixture into a mixing bowl, then sift in the flour and gently stir to combine.
- Fold in the cheese, sun-dried tomatoes, spring onion and salt and pepper, taking care not to overmix.
- Fill the muffin cups ¾ full and sprinkle each one with seeds.
- Bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tray for 10 minutes then remove and allow to cool completely on a wire rack.
You can easily adapt this green muffin recipe for special diets. Here's how!
Eggs - swap the eggs for 'flax eggs'. To replace the 2 eggs, mix 2 tbsp ground flax (aka flaxmeal) with 6 tbsp water. Allow to sit for a few minutes and it will thicken slightly. Add to the recipe where you add the eggs.
Milk - use your favourite dairy free vegan milk. Soy, almond etc... all work perfectly.
Butter - use any dairy free vegan butter or margarine. Gluten free muffins:
Flour - swap for a gluten free all purpose (plain) flour.
Baking powder - some baking powder contains gluten. Check the label and if it doesn't state anything then buy one that specifically says that it's gluten free. Looking for more Vegetable Breakfast recipes? Try these!
Peas on Toast with Mint and Radishes
Mushrooms on Toast
Carrot Cake Oatmeal with Pecans