These Power Muffins are not only DELICIOUS and perfectly sweet, they’re loaded with superfoods and whole grains so you can feel good about feeding them to your family. They’re freezer-friendly too! So many people bag on kale, and I totally get it. (This Jim Gaffigan comedy about kale makes me laugh so hard.) But I guarantee if you cook kale / serve it the right way, it will become your new favorite superfood, because you just can’t ignore the facts: It’s the #1 BEST vegetable out there. Seriously. That’s why they call it a superfood. And the best thing about kale is you can easily sneak it into just about everything. I always, always have a big bag of kale in my fridge. If I’m ever making tacos or taco salads, it gets used instead of lettuce (make sure to shred it really finely and your family will never know)! If I’m making a salad, it gets mixed in with other leafy greens. It’s SO easy to adapt it into most recipes, and it’s SO good for you! Some of my favorite recipes to easily sneak chopped kale into include:
Hopefully I’ve at least encouraged you to eat more kale. And a good place to start is with these AMAZING power muffins. Guys, I can promise you that if I’m ever going to cook or eat something like a muffin, or cake, or cookies that are labeled “healthy” they better be GOOD. So good that you don’t care whether they are healthy or not, you just like them because they taste awesome. That’s where these Power Muffins fall. They’re sweet and filling and make the BEST snack or easy lunch for kids and busy schedules.
I’ve mentioned before (like with these applesauce oat muffins) that I always have muffins in my freezer. They’re my go-to snack for myself and my kids. And these Power Muffins are packed with superfoods including kale and quinoa. They’re sweetened with applesauce, honey and molasses and they are absolutely DELICIOUS.
- 1/2 cup extra-virgin coconut oil barely melted (or substitute olive oil)
- 1/2 cup no-sugar added applesauce
- 1/2 cup honey
- 1/2 cup molasses
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 1/2 cups cooked and cooled quinoa about 2/3 cup dry quinoa, cooked according to package instructions
- 1 1/2 cups chopped finely shredded kale ribs and stems removed
Preheat the oven to 350 degrees F. Lightly grease two 12-cup muffin tins and set aside.
In a large bowl, whisk together the coconut oil, applesauce, honey, molasses, eggs, and vanilla.
In another bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix just until combined (don't overmix!)
Fold in the quinoa and kale just combined (don't overmix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Remove to a wire rack to cool completely.
To freeze: Once muffins are completely cool place them in a ziplock freezer bag and freeze for up to 3 months. To reheat, stick them in the microwave for a few seconds, or allow them to sit on your counter and come to room temperature.
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