Sweet Kale Muffins

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I’m sure you’ve had/at least heard of one of the prominent health food fads of our day: vegetables in desserts. Obviously the ageless one we can all think of is carrot cake. But now people are making beet brownies, chocolate zucchini cake, spinach who-knows-what. The deal with all these vegetable desserts is that – gasp! – you can’t even taste the vegetables!

Now this is all fine and dandy, but I decided I wanted a sweet treat where I could taste the vegetable. What’s wrong with tasting one of nature’s most perfect things? Enter Sweet Kale Muffins.

Kale has a bad rap. One of my first memories of kale is my dad’s attempt at a “green smoothie” when I was a kid – it was gag worthy, and for years I wouldn’t touch kale with a ten foot pole. But my leanings have changed. I happen to have an almost unhealthy attachment to kale these days. I’ll put it in anything and everything – smoothies (and mine are actually delicious), casserole, pizza crust, and now baked goods.

This Sweet Kale Muffin, as I call it, is the perfect blend of sweet and kale-y. It is low in gluten, high in vitamins, and has no processed sugar. For some reason people don’t have vegetables for breakfast; well, now you can.

*Disclaimer* If you’re the sort of weirdo who does not like the taste of kale, you probably won’t like these muffins.

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Sweet Kale Muffins

INGREDIENTS:

1 cup processed oats
1 tbsp chia seeds
1 tbsp whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp coconut oil
1 cup processed kale
1/4 cup agave
1/3 cup greek yogurt
1 egg
1 tsp vanilla
1 tbsp milk

METHOD:

1. Preheat oven to 350. Spray a muffin tin with oil (I like to use a mini muffin tin). This recipe will make about 6 large muffins or 20 mini muffins.

2. Place oats, chia, flour, baking soda, and salt in a bowl and stir until blended. In a separate bowl, mix agave, greek yogurt, vanilla, milk, and coconut oil. Add the egg and whip until well combined.

3. Pour wet mixture into dry mixture and stir until just combined. Fold in processed kale.

4. Fill large muffin tin cups about half full and mini muffin tin cups 3/4 full. Bake at 350 for about 10 minutes or until a toothpick comes out clean.

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