Kale Cupcakes

They are really more like kale muffins but the alliteration of kale cupcakes was too tempting to pass up 😉  These are kid approved and mom recommended for getting more fruits, veggies and fiber into snacking.  Low sugar and whole grains they check all the boxes.

Print Recipe

Kale Cupcakes

Servings: 24

Ingredients

Servings

• 2 cups Fresh Kale Leaves (not compacted) (We should use the scale to be more precise, but we didn't sorry.)
• 1 Banana
• 1 Orange (You can substitute most any fruit, apple, pear or a half cup of berries.)
• 2 tablespoons Olive Oil
• 0.25 cups Milk or Plant Milk
• 1 Egg
• 1.5 cup Whole Grain Flour
• 1 teaspoon Baking Powder
• 0.5 teaspoons Fresh grated Ginger
• 0.5 teaspoons Fresh grated Turmeric
• 0.5 teaspoons Cinnamon

Instructions

1. The blender makes quick work of making the puree. Add kale, banana, orange, oil, milk and egg and blend until smooth.
   
2. Add flour, baking powder and other seasonings to the blender smoothie and mix just until flour is incorporated. Spoon into 24 mini muffin tins lightly greased and bake in a 350° oven for 30 minutes.