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.
Servings: 12
Calories: 209kcal
Equipment
- Blender
- Mixing bowls
- Fine mesh sieve
- 12 cup muffin pan
Ingredients
- 2 cups kale 100g, discard any woody stalks
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup butter at room temperature, 150g
- ½ cup sugar 100g
- 1 ½ cups plain (all purpose) flour 200g
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup chocolate chips 100g
Instructions
- 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 and 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, then 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 tins for 10 minutes then remove and allow to cool completely on a wire rack.
Nutrition
Calories: 209kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 176mg | Potassium: 110mg | Fiber: 1g | Sugar: 13g | Vitamin A: 642IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg