Kale, Carrot, & Apple Muffins

Recently my neighbor had a baby and the first food that she consumed after birth were these nutritious, fruit- and vegetable-packed muffins, which I made with much love. These muffins taste great and will appeal to adults and children, alike. They are gluten-free and vegan, to boot.


1.5 cup kale
3 vegan eggs (3 tablespoons flax meal with 9 tablespoons of water, let sit for 5 minutes)
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
1/2 cup applesauce
1 tablespoon gogi berries or raisins, soaked and drained
1/2 cup sugar
1 peeled and grated apple
1 peeled and grated carrot
2 cups gluten-free flour
2 teaspoons baking powder
1 tablespoon hemp seeds
1 tablespoon chia seeds
1/2 teaspoon salt


  • Preheat oven to 350.
  • Tear kale to small pieces and boil until tender. Drain and puree in food processor or blender until smooth (add a little applesauce to smooth out as needed).
  • Combine vegan eggs, applesauce, oil, vanilla, and sugar. Beat in kale puree, grated apple, and grated carrot, and remaining ingredients. Do not overmix.
  • Pour into muffin tins and bake for 30 minutes or so (until muffins are firm).

*Recipe was adapted from Veggie Desserts.


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