More Kale, Less Sugar Mini-Muffins

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.

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