A change-up from my mom’s Gluten Free Kale Muffin recipe I posted back in May, I wanted to see if I could get away with less sugar and more kale. Just to be safe, I did a mini-muffin version… (kids are more willing to try a mini-muffin than a full-size experimental creation). We liked them. With 2 cups of kale, there is a slight detection of kale flavor, with only 1 cup, you would never know it was there. Enjoy!
More Kale-Less Sugar Muffins
- 1 1/2 cups whole wheat flour
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4-ounces plain yogurt
- 1-2 cups kale, cleaned & chopped
- 1/3 cup olive oil
- 1/3 cup molasses
- 1 egg
In a medium bowl, mix dry ingredients. Add remaining ingredients, including kale, to a blender or food processor, blending until smooth. Add wet ingredients to dry ingredients and stir until thoroughly combined. Do not over mix. Fill muffin cups 2/3 full and bake at 350º 25 minutes or until muffins test done. For mini-muffins, decrease time to 15 minutes.
A Note on Kale: Kale comes in many varieties, shapes and stages of maturity. When cooking or using kale in smoothies, I remove the rib if it is larger than the size of a pencil. If it is smaller, I simply chop the kale to make it easier for my Vita-Mix to blend. For the smaller variety of kale, that looks like the size of a spinach leaf, I rarely even chop as it breaks down easily when blending.
I’d love to hear from you with any comments, questions or suggestions. Find me on Facebook, Twitter or Pinterest.
