Vegan Blueberry Kale Muffins
Full disclosure, this recipe is not my own. It came via text message from my friend Meg, (megforit.com) and is one that she created based off this recipe. When Megan and her family lived in Miami-Beach, she and her children would come to Zoo Miami with us and bring these delicious muffins. After my oldest daughter ate about three of them, I had to have the recipe. These muffins have become a staple in our home, and I make them a few times a month.
Recipe for Vegan Blueberry Kale Muffins
All-Purpose Flour, 3/4 Cup
Whole Wheat Flour*, 3/4 Cup
*I often use all whole wheat flour, the difference is the final product is a little denser
Brown Sugar, 1/4 Cup
White Sugar, 1/2 Cup
Baking powder, 2 teaspoons
salt 1/2 tsp
Vegetable Oil, 1/3 Cup
A Ripe Banana
Milk (Nut Milk for Vegan), 1/2 Cup
Blueberries, 1 Cup
Kale Blended with water, 1 Cup
Mix all ingredients together and bake at 400 degrees for 17-20 minutes.
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These muffins are super easy, you will want to put it together with your kids. Since it’s egg free, you won’t have to worry about chance of your children eating it before it is baked.