Apple Kale Muffins

My adorable little brother, Jackson, asked his mother to make him apple kale muffins for his 2nd birthday. How amazing is this kid that he asks for muffins with KALE in them instead of chocolate cake or candy on his birthday? I only hope that one day my kids will be so awesome.

Although I couldn’t spend his actual birthday with the little guy, I decided to try out an apple kale muffin recipe in his honor. I gave a few of these to a friend and he told me they were so good I should sell them. Now that is a compliment!

1 1⁄2 cups unbleached all purpose flour
1 tspn baking soda
1 tspn baking powder
1 tspn vanilla extract
1⁄2 tspn salt
1/2 tspn cinnamon
1/2 tspn nutmeg
1⁄3 cup raw honey
1 egg
1/3 cup coconut oil (or canola oil)
1/2 cup plain yogurt (or Greek yogurt))
1 1⁄2 cups finely processed apples (I put mine in the Vitamix for a few seconds)
1 cup finely chopped kale
1⁄2 cup nuts or dried fruit. I used chopped walnuts.

-Preheat oven to 400.
-In a mixing bowl, combine flour, baking soda and powder, salt and spices.
-In another bowl, mix honey, vanilla, egg, yogurt, oil, apples, kale, nuts.
-Add wet ingredients to dry ingredients and stir.
-Fill 12 greased muffin cups 2/3 full.
-Bake for 15 minutes or until a fork inserted in the muffin comes out clean.

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  1. Sage Peters said:

    You put kale in a muffin?? It sounds crazy but I’m trying it! I’m intrigued!

    1.7.13 · Reply
  2. Julie said:

    YUMMY! This is brilliant, Julia

    1.7.13 · Reply
  3. Teenmonji said:

    I will be making these later today.  thanks for the suggestion!

    1.15.13 · Reply
  4. lena said:

    Just pulled these out of the oven and they smell amazing!!!!

    2.5.13 · Reply
  5. Nicole said:

    These are delicious!! I was surprised at how the kale taste disappears (even though I love kale) and instead you get a great flavor sweetened with the apples. I used 2 medium granny smith apples and 1 1/2 cups of kale and they turned out great! I personally think the tartness of these particular apples is what made them so delicious, but that’s just me. One trick I did was to process both the kale and apples in my food processor to a fine, mushy texture before adding it to the rest of the wet ingredients. I did this mainly to get them green for St. Patrick’s day and it worked really well. I also omitted the nuts, used 1 cup almond flour and 1/2 cup coconut flour to be gluten free, added 3 more eggs to balance out the flours, used Xyla instead of the honey, and added carob chips. Super yum. 🙂

    As with anything else, I perfect recipes each time I make them. I found that these were a little too sweet for my taste buds after several bites. My boyfriend disagrees, he thinks they’re perfect but I’m still going to experiment. Next time I will use 1/4 cup Xyla and only 1 1/2 apples to cut down on the sweetness, and stick to 1 cup of kale. Using more like I did gave it a slightly spongy texture. Not that it made a difference…..I made 12 of these muffins yesterday and 6 are left ( there’s only two of us eating them)! This is a wonderfully different recipe and I will definitely make these again!! 🙂

    3.17.13 · Reply
  6. Jenny said:

    I recently watched Forks Over Knives and have been experimenting with new recipes!! (No meat; No dairy) I will definitely try out a couple from your vegetarian list (starting with the apple kale muffins)- looks delicious!!

    4.22.13 · Reply
  7. amy said:

    This has become my go to recipe for my kids, one of whom is extremely picky and so hard to get veggies into. I do all the wet ingredients, and add probably twice the amount of kale in my blender and it turns the muffins a bright green that the kids love. No ‘bits’ for them to wine about! Thank you!

    4.14.18 · Reply
  8. H+H said:

    This is a great recipe! We baked at 350ºF for 25 minutes, and we used whole wheat flour instead of all-purpose flour.

    1.31.21 · Reply