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The Whole Foods Kosher kitchen

Apple Kale Muffins Recipe. All Variations Including Savory

Posted on 21st of August, 2012 by Lévana


Did I just say kale muffins for dessert? Am I losing it or something? Nonono! Repeat: Kale muffins for dessert! My last (this) tinkering was a triumph! Seriously, think about it: Carrot cake, pumpkin cake, sweet potato cookies, rice cakes …. Why can’t kale muffins be next? This is real food, so go ahead and splurge, and hide them well from the kids, they might just wipe them out, and you might end up with a fantastic problem. Funky, nourishing and delicious: I have already tried my kale muffins on some kids: Not only did they love’em, but they got an added kick from the green color. I think I will make a batch for my grandchildren this shabbos. And as always when I tinker with outrageous stuff, I’m not saying the K word till after dessert: You’ll create a sensation! by the way you can make them with baby spinach leaves too.

You’ll be amazed how elastic this recipe for kale muffins is, for both and sweet and savory treats: Kale and apples are a great paring, but take a look at all the variations at the bottom of the recipe.

4 cups baby kale leaves
3 granny smith apples, quartered
Peel of 1 lemon
1 8 ounce container vegan cream cheese (health food stores)
4 eggs
3/4 cup sugar
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon cinnamon

3 cups flour (all purpose, whole wheat pastry or spelt)
2/3 cup golden raisins
½ cup chopped nuts or seeds

Preheat the oven to 350 degrees.
In a food processor, process the first set of ingredients until smooth. Add the flour in 2 parts, pulsing each time only until combined. Fold in the raisins and the nuts with a spoon, right in the bowl of the food processor. Pour the batter into 11/2 dozen muffin molds (or 9×13 cake pan). Bake 45mn for muffins, 1 hour for cake, or a little longer, until a knife inserted in the center comes out clean.


  • Kale Pumpkin Muffins: Replace the apples with 2 cups canned pumpkin (not pumpkin pie mix), or 2 medium carrots or zucchini
  • Gluten-Free Muffins: Use Gluten-Free flour, in equal parts, and add 1 teaspoon xanthum gum (health food stores)
  • Replace the raisins with dried cranberries or other dried fruit, chopped
  • Savory muffins: With any of the variations above. In this case, just 3 tablespoons sugar, and no raisins, cinnamon or nuts. Add 1-2 cups of any of the following: frozen corn kernels, grated parmesan or other strong cheese, saute mushrooms etc… Likewise, spice it up any way you like, with oregano, red pepper flakes, cumin, etc…
  • Vegan Muffins: Egg-Free: skip the eggs. Use instead 1/4 cup ground flax seeds (also called flax meal, health food stores) mixed with 2/3 warm water

Filed under: Dairy-Free Recipes, Gluten Free Recipes, Kale Muffins Recipes, Kale Recipes, Kosher Natural Foods, Kosher Recipes, Muffins Recipes, Natural Foods Recipes, Recipes, SAvory Muffins Recipes, Vegan Muffin Recipes

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17 Questions

  1. Rachel, on Said:

    I am looking forward to trying this recipe. I have heaps of bottle apples in the garage that I hope will be perfect for these.

    • Lévana, on Said:

      Hi Cec, Oh gosh I have my vegan variations posted in so many places in my cookbooks and on my blog, I plain forgot to include it here as well. Thanks so much for pointing it out. I have just update the recipe with the egg-free variation, so it’s good to go! Do look in my blog: So many of my recipes for muffins and cookies come with a vegan variation. Here’s just one example and you’ll get an idea

  2. Connie, on Said:

    The muffins are baking in the oven as I write this. If they are even half as good as the batter, they will be excellent.

    An observation: I have a family size but not industrial size food processor. Rather than cut the recipe in half, here is how I modified it.

    I first chopped the apples in the food processor. Then, using fresh kale, I gradually added the 10 ounces. Because my cuisinart was beginning to strain, I then added the soy-based vegetarian cream cheese (which I made from scratch), followed by two of the eggs and the grated lemon peel.

    Separately, I sifted the flour, sugar, salt, cinnamon and baking soda together.

    Next, in a large mixing bowl, I whipped the two remaining eggs. In equal portions, I added the sifted flour mixture and the kale/apple mixture and continued to blend them together. This was followed by 3/8 c of sunflowerand pumpkin seeds and 1/8 c flax seeds. Because I’m not a great fan of raisins, the final ingredient added to the mixture was 2/3 c chopped pecans.

    Using 2 greased and floured loaf pans, half the batter was put into each.

    The final product is absolutely scrumptious.

    My final suggestion: for smaller families, cut the entire recipe in half.

    • Lévana, on Said:

      Connie thank you so much for sharing every step.
      Now please share with me and my fans how you made the vegan cream cheese from scratch. I would LOVE to learn that!

  3. Gitta, on Said:

    Levana, hi, and a happy new year to you! Can one use dairy cream cheese, instead of vegan (very hard to find in my area)? Thank u!


  4. Helen Zegerman Schwimmer, on Said:

    More…more…more…that’s what my 20 month old grandson kept repeating this morning as I doled out chunks of the kale muffins I baked last night! I was afraid to give him the whole muffin because I knew he would try to devour it completely. Good thing I made two dozen because everyone in the family had one and my son-in-law took a few to work with him. And the leftover kale? I Made your delicious chips. Once again you have taken a very plebian food and turned it into a delicacy. Thanks, Levana.

    • Lévana, on Said:

      Aren’t they the best? And they are like real food, and kids love them, I’ve had a dozen occasions to see that for myself ever since I posted my recipe. Kale rocks! There’s nothing I don’t do with it! Look in my book: burgers, soup, salad, you name it coxo

  5. Michele Degani, on Said:

    Thank you so much for the recipe. I can’t wait to try these muffins. I’ve become a huge fan of kale and used it last night to make an enchilada sauce. It was so delicious and doesn’t even seem like we’re eating healty : )