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    Home » Recipes » Breakfast

    Kale Green Muffins

    Published: Oct 30, 2019 · Modified: Aug 10, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image for kale green muffins
    pinnable image for kale green muffins

    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. 

    A wooden table with muffins.

    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

    Jump to:
    • Kale Muffins
    • Ingredients
    • Special Diets
    • Breakfast Muffins
    • Christmas Muffins
    • How to Make This Kale Green Muffins Recipe
    • 📖 Recipe
    • 💬 Comments

    Kale Muffins

    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.

    Why kale? It's healthy! It's also one of the cruciferous vegetables with lots of health benefits.

    Flat lay of ingredients for Kale Green Muffins.

    Ingredients

    Kale
    Eggs 
    Milk 
    Butter 
    Flour
    Baking powder
    Cheddar cheese
    Sun-dried tomatoes
    Scallions (spring onions)
    Seeds

    Special Diets

    You can easily adapt this green muffin recipe for special diets.  Here's how!

    Vegan muffins:
    Eggs - swap the eggs for 'flax eggs'. To replace the 2 eggs, mix 2 tablespoon ground flax (aka flaxmeal) with 6 tablespoon 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

    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!
     

    Overhead shot of kale green muffins on a cooling rack on wooden table.

    Christmas Muffins

    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 tablespoon 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.

    Collage of making kale muffins.
    1. Steam the kale until soft, then drain and run under cold water. Drain well. 
    2. Add the kale to a blender with the kale, milk and melted butter.
    3. Blend well.
    Collage: 1: dry ingredients sifted into bowl, 2: batter mixed.

    4. Pour the mixture in to a bowl and sift in the flour and baking powder.

    5. Gently stir to combine.

    Collage: mixing batter, added to muffin tray.

    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!

    Sweet Spinach Muffins with Chocolate Chips
    Blueberry Courgette Muffins (zucchini)
    Healthy Bran Muffins
    Mango Muffins
    Chocolate Beet Muffins
    Vegan Banana Muffins

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Did you make this recipe?
    * Head down to the comments and leave a ⭐ star rating!
    * Share with #veggiedesserts on social media so I can see your creations.
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    📖 Recipe

    A wooden table with Kale Green Muffins recipe and grey napkin

    Kale Green Muffins

    Kate Hackworthy | Veggie Desserts
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
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    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, Brunch, Lunch, Snack
    Cuisine American
    Servings 12
    Calories 189 kcal

    Equipment

    • Pot
    • Colander/Drainer
    • Blender
    • Bowl
    • 12-hole muffin pan

    Ingredients
     

    • 1 ½ cups (100 g) kale, chopped
    • 2 eggs
    • ⅔ cup milk 150ml
    • 3 tablespoons butter melted
    • 2 cups (250g) all purpose (plain) flour
    • 3 teaspoons 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 tablespoons mixed seeds

    Instructions
     

    • Preheat oven to 340°F / 170°C. 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.

    Video

    Notes

    Special Diets
    You can easily adapt this green muffin recipe for special diets.  Here's how!
    Vegan muffins:
    Eggs - swap the eggs for 'flax eggs'. To replace the 2 eggs, mix 2 tablespoon ground flax (aka flaxmeal) with 6 tablespoon 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

    Nutrition

    Calories: 189kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 46mgSodium: 106mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 1107IUVitamin C: 11mgCalcium: 105mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.
    « Green Beans Almondine
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    Reader Interactions

    Comments

    1. christina bohonis

      October 07, 2021 at 7:07 am

      5 stars
      Great success. I replaced all-purpose flour with wholemeal to up the fibre content. Such an easy recipe - will be making again!

      Reply
    2. Alfie

      August 07, 2021 at 5:06 pm

      5 stars
      The kids loved these muffins! Monster muffins!

      Reply
      • Courtney Peri

        November 30, 2021 at 3:30 pm

        Hi. To add less cheese, do I need tocreplace with anything? Thanks!

        Reply
        • Kate Hackworthy

          December 01, 2021 at 2:21 pm

          Hi, no - just add less of the cheese and the muffins should be fine!

          Reply
    3. Tayler Ross

      October 31, 2019 at 1:04 pm

      5 stars
      I made these yesterday and they were amazing! The green color is so fun, and they taste great, too! Thanks so much for sharing the recipe!

      Reply
    4. Jennifer

      October 31, 2019 at 11:37 am

      5 stars
      These muffins were absolutely delicious!

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

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    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
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    Spring Recipes

    • How to Make A Fruit Platter (Fruit Tray)
    • Air Fryer Asparagus
    • Easy Strawberry Compote
    • Easy Pea Soup (4 ingredients)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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