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Healthy chocolate muffins with sneaky kale

Healthy chocolate muffins with sneaky kale

Mandy Mazliah
These delicious healthy chocolate muffins are low in added sugar, vegan, great for kids and have a secret ingredient in the form of kale. Perfect for lunch boxes and snacks.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Cake
Cuisine International
Servings 12


  • 160 g plain or wholemeal flour
  • 40 g raw cacao powder or cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 50 ml sunflower oil
  • 100 ml maple syrup
  • 2 medium ripe bananas mashed
  • 60 ml milk I used oat milk
  • 50 g very finely shredded kale remove the thick stem first, process in a food processor to get very fine


  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line a muffin tin with 12 muffin cases.
  • Sift the flour, cocoa powder, baking powder and bicarbonate of soda together and set aside.
  • Mix the oil and maple syrup together. Stir in the bananas, the milk and finally the kale, beating a little after each addition.
  • Finally fold the wet mixture into the flour and chocolate mixture. Be careful not to overmix.
  • 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.
  • I think these taste better the second day.
Keyword healthy chocolate muffins
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