Double Chocolate Kale Muffins


This is another tasty muffin recipe that involves two of my favourite things: vegetables and chocolate. I wouldn’t normally think to combine kale with chocolate, but I am glad I found this recipe. These muffins are dense and moist with a rich chocolatey taste. If you want to try this recipe but don’t happen to have any kale, you could easily substitute with another leafy green vegetable like spinach or swiss chard.

Side-note: I was so excited for these muffins that I had to eat one before I could even take a picture of them. (Oops!)


Double Chocolate Kale Muffins


2 cups kale leaves, washed and chopped
1 cup whole wheat flour
¾ cup all-purpose flour
½ cup granulated sugar
½ cup cocoa powder
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 egg
1 ¼ cups buttermilk or sour-milk (1 cup low-fat milk + 1 tbsp lemon juice)
¼ cup canola oil
1 tsp vanilla extract
¾ cup dark chocolate chips
½ cup chopped walnuts
  1. Preheat the oven to 375 degrees F and prepare a 12 cup muffin tin.
  2. Wash the kale and chop leaves into small pieces; discard the large stalks.
  3. Place the kale into a steamer basket over a pot of boiling water and cook for~  5-7 minutes or until the kale is wilted.
  4. Set aside kale until it is cool enough to handle.
  5. Place the kale into a food processor and pulse until the kale has been broken down into very small pieces. Set aside.
  6. In a large bowl, whisk together the flours, sugar, cocoa powder, baking powder, baking soda and salt.
  7. In a separate bowl, whisk together the buttermilk, egg, oil and vanilla.
  8. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the kale, chocolate chips, and nuts.
  9. Pour the batter into the prepared muffin tin, filling each cup about three quarters full of batter.
  10. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.

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