Kale Cupcakes

Ingredients:

  • 2 cup Fresh Kale Leaves (not compacted)
  • 1 Banana
  • 1 Orange
  • 2 tbsp Olive Oil
  • 0.25 cup Milk or Plant Milk
  • 1 Egg
  • 1.5 cup Whole Grain Flour
  • 1 tsp Baking Powder
  • 0.5 tsp Fresh grated Ginger
  • 0.5 tsp Fresh grated Turmeric
  • 0.5 tsp Cinnamon

Directions:

1. Preheat oven to 350°F. Line a standard muffin pan with cupcake liners or lightly grease each cavity.

2. The blender makes quick work of making the puree. Add kale, banana, orange, oil, milk and egg and blend until smooth. Be sure to peel the orange and remove any seeds before blending.

3. In a separate mixing bowl, whisk together the whole grain flour, baking powder, freshly grated ginger, turmeric and cinnamon.

4. Pour the kale and fruit puree into the dry ingredients and gently fold together until just combined. Avoid overmixing. The batter should be thick but spoonable.

5. Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.

6. Bake for approximately 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.

7. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.

8. Serve as they are or add your favorite frosting for a sweeter treat.

Naturally sweetened with banana and orange, with a whole lot of green goodness tucked inside. Who says you can't have your kale and eat your cupcake too?