Kale Blueberry Muffins
These look like Dr. Seuss came over and baked with you - bright green muffins speckled with deep purple berries.
Equipment
- 12-cup nonstick muffin pan
- 1 food processor
Ingredients
- 2 cups chopped, stemmed kale
- 1/2 cup water
- 1/2 cup 100% pure maple syrup
- 2 tbls. unsweetened applesauce
- 1 tbls apple cider vinegar
- 1 1/2 cups oat flour, whole wheat flour, or GF flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup blueberries
Instructions
- Preheat oven to 350°. Cook the kale in a pot with 1-2" of simmering water until the kale is dark green and soft. Drain the kale (you should have about 1 cup) and add to a food processor along with the water, maple syrup, applesauce, vinegar and vanilla. Blend until uniformly mixed - it will look like a green smoothie at this stage. Transfer to a large mixing bowl.
- Add the flour, baking soda, and cinnamon and stir. Add the blueberries and you are ready to scoop the batter into the muffin wells.
- Bake the muffins for 18 minutes, until the tops are firm to the touch. Best served warm but will last for 5 days in airtight container.
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