Healthy chocolate kale muffins
These delicious healthy chocolate kale muffins are low in added sugar, vegan-friendly and suitable for kids. Great for lunch boxes.
Ingredients
- 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*
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 135kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 88mgPotassium: 213mgFiber: 3gSugar: 8gVitamin A: 441IUVitamin C: 7mgCalcium: 54mgIron: 1mg
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