These delicious healthy chocolate kale muffins are low in added sugar, are suitable for vegans and great for kids. Perfect for lunch boxes and snacks.
Put anything in muffin form and it's instantly more palatable to my kids.
And I'm sure that can't just be the case in my family.
And even kale works perfectly in muffins. In fact these muffins are one of my favourite hidden vegetable recipes.
What's not to like - healthy chocolate muffins with hidden kale inside.
These muffins are perfect for:
- lunch boxes
- after school snacks
- batch cooking
My kids adored these chocolate kale muffins though. In fact I'd say they were a resounding success.
Yes, it might be a bit weird to add leafy greens to a chocolate muffin but I like to add nutritional value wherever possible.
With fruit and veg avoiding-kids adding fruit and veg is always a win.
These muffins contain kale and banana, which is more than I can say for your average chocolate muffin!
The kids love them and I know they're not too unhealthy - everyone's happy!
Great for lunch boxes
These muffins are low in sugar and are nut free so are perfect for including in lunch boxes.
I like to make these muffins with wholemeal plain flour, which makes them a bit more wholesome.
Rather than using refined caster sugar these healthy chocolate muffins are sweetened with banana and maple syrup.
You can substitute another type of syrup if you prefer eg agave.
Plus of course they contain a little bit of kale. This doesn't affect the texture or flavour at all - it just adds some valuable nutrients to this chocolatey treat.
How to make chocolate kale muffins
These healthy chocolate kale muffins are really easy to make. You don't need any special equipment but if you have a food processor you'll be able to shred the kale much finer.
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Healthy chocolate kale muffins
- 60 ml oat milk or other plant milk
- ½ tablespoon cider vinegar or lemon juice
- 160 g plain wholemeal flour or plain white (all-purpose) flour
- 40 g cocoa powder or raw cacao flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- 50 ml sunflower oil
- 100 ml maple syrup
- 2 medium ripe bananas mashed
- 50 g kale finely shredded*
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Line a muffin tin with 12 muffin cases.
- Add ½ tablespoon cider vinegar to 60ml oat milk and set aside.
- Sift 160g flour, 40g cocoa powder, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda together in a large mixing bowl and set aside.
- Mix 50ml sunflower oil and 100ml maple syrup together in a separate bowl. Stir in two mashed bananas, the milk and vinegar mixture and finally 50g shredded kale, beating a little after each addition.
- Finally fold the wet mixture into the flour and chocolate mixture.
- Fill each muffin case to ⅔ full with the mixture.
- Bake in the oven for 20 minutes until a toothpick inserted in the centre comes out clean.
- Leave to cool in the tin for a few minutes then transfer to a wire rack.
- To prepare the kale, remove the thick stem first. Process in a food processor to get very fine or use a sharp knife.
- Nutritional information is approximate and is intended as a guide only.
- Suitable for freezing.
Did you know that I also have a vegan food blog, Cook Veggielicious? I'd love it if you paid me a visit over there.
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