Kale Blueberry Muffins
These look like Dr. Seuss came over and baked with you - bright green muffins speckled with deep purple berries.
- 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
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.