These mini muffins are not your average muffins – but who wants average anyway? Made with pureed kale, these green treats are the perfect way to use that leftover kale you have in your fridge. Plus, with the superfood hidden under deliciously sweet chocolate chips, it’s an easy way to get your little ones to eat their veggies. Even better, they’re gluten free and allergy-friendly! Everybody wins.
Ingredients
1 box Enjoy Life Foods Muffin Mix
1 cup Enjoy Life Foods Mini Chips
1/2 cup + 2 Tbsp. kale, steamed and pureed
1 Tbsp. olive or grapeseed oil
2 tsp. vanilla extract
1/2 cup + 2 Tbsp. cold water
Directions
- Preheat oven to 350 degrees F. Line mini muffin pan or grease with oil.
- In large bowl, combine muffin mix and mini chips.
- In separate bowl, mix water, kale puree, oil and vanilla extract.
- Combine kale and muffin mixtures. In pan, fill each muffin tin about half full.
- Bake for 12 to 15 minutes, until edges are golden brown. Cool in pan for 10 minutes, then transfer to a wire rack.
- Store leftovers in an airtight container at room temperature for 2 days or freeze for up to 3 months.