Okay so stick with me here. I know when you see dairy and egg free spinach and kale muffins your first thought might be, ummm no thanks. But trust me these taste awesome!!! Not only does my 1 year old love them, but my preschooler and my husband do too.
My youngest has food intolerances/allergies to milk protein, eggs, pork, and peas. Which makes breakfast time a bit of a challenge when you’re a bacon and eggs kind of family. Since he can’t live off cheerios alone in the morning, I needed something that was not only healthy but quick and easy for busy mornings.
These spinach & Kale muffins fit the bill. Not only are they dairy free and egg free but they’re super healthy and easy to make. This recipe can easily be doubled with the the extra muffins frozen for later. Which really comes in handy because these muffins don’t last very long around here.
After a little experimenting with a basic blueberry muffin recipe, I decided to make it more interesting and add in some greens. Originally I planned on using only spinach. But of course, the first time I went to make them I only had half the amount needed. I decided to improvise and throw in some kale. And I LOVED the final result.
I also swapped out white sugar for honey and used the absolute least I could get away with. These are not your typical sweet breakfast muffins. But that isn’t what I was going for. Especially since I don’t want my one year old consuming a lot of sugar or developing a sweet tooth to early on.
These little muffins are nutritional powerhouses. The combination of both spinach and kale provide iron, folic acid, Vitamins K, A, C, B12, B6, magnesium, and omega-3. They’re also high in fiber.
All these nutrients also make them a perfect pregnancy snack. Now that I am approaching my third trimester I find that my appetite is kicking into high gear. I love snacking on these muffins because not only are they healthy but the fact that they’re super convenient and tasty mean I’m less likely to dive into a bag of Doritos when I get hungry.
These spinach and kale muffins are incredibly easy to make. First combine all the liquid ingredients and the banana into a high powered blender, I swear by my Vitamix Blender. Use a food scale (I’ve had this Digital Kitchen Scale for over 10 years and its still going strong!) to measure out the spinach and kale. If you don’t have a food scale then you can just measure out approximately 4 cups worth. Then add that into the blender. Blend everthing until it’s nice a smooth.
Combine all the dry ingredients into a second bowl and give it a quick mix to combine. Then add the liquid mix from the blender. You’ll end up with a beautifully colored muffin dough. Once everything is combined quickly fold in the blue berries using a rubber spatula. Then its all ready to go into your muffin pan!
One quick little tip for making muffins. Invest in a ice cream scooper like this Stainless Steel Scoop. It helps to make sure that you’re getting uniform amounts of mix into your pan so you have an even bake time. You can also use the scooper for cookies. Its something I put off getting for so long but now that I’m always making muffins I’m so happy I have it!
Also if you’re like me and find yourself making double batches of muffins on the regular, consider getting a 24-Cup Muffin Pan. It cuts down the amount of time I spend in the kitchen by half, and every minute I can free up during the day helps!
Spinach Kale Muffins
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup oil
- 3 oz baby spinach
- 3 oz kale
- ½ cup non-dairy milk (I use almond milk but any non dairy milk will work)
- 1 tsp lemon
- 1/4 cup honey
- 1 banana
- 2 teaspoons pure vanilla extract
- 1 cup blueberries
- Preheat oven to 325° F.
In a mixing bowl, combine whole wheat pastry flour, baking soda, baking powder and salt. Mix to combine
- In a blender, add non-dairy milk, lemon, oil, honey, banana and vanilla extract, spinach, and kale. Blend until smooth
- Slowly add the wet mixture into the dry ingredients. Mix until combined and free of lumps.
- Fold blueberries using a rubber spatula to combine being careful not to over mix the blueberries. If blueberries are over mixed their blue color can bleed into the mixture.
- Scoop muffin batter into muffin pan, filling each ¾ full.
- Bake for about 20-25 minutes or until an inserted toothpick comes out clean.