Prep 45 mins
Cook 25 mins
Kale makes these a "monsterously" sneaky and decadent treat when you're baking for kids! Omegas from the greens, walnuts, spelt, chia and flax make these nutritional ogres too. Use dark chocolate chips for optimum nutrition. Adapted from kandktestkitchen.blogspot.com/2011/04/double-chocolate-kale-muffins.html.
- 2 tablespoons ground flax seeds
- 1 tablespoon salba seeds
- 1⁄3 cup hot coffee
- 1⁄4 cup spelt natural bran
- 1⁄4 cup diced dates, soaked in hot water and drained
- 1⁄3 cup hot water
- 1 cup frozen chopped kale (I used Cookin' Greens kale)
- 2 (1 g) packets Xylitol sweetener or 2 (1 g) packets stevia
- 1 tablespoon vanilla
- 1⁄4 cup canola oil
- 1⁄4 cup brown sugar
- 1 1⁄4 cups buttermilk
- 1 cup spelt flour
- 3⁄4 cup flour
- 1⁄2 cup sifted cocoa powder
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup bittersweet chocolate chips
- 1⁄2 cup chopped walnuts
- Preheat the oven to 375°F and grease or line a 12-cup muffin pan.
- In a small bowl, whisk together flaxseed, chia seed and coffee. Let stand 5 minutes.
- Combine the bran, dates and hot water in a small dish and let stand until needed.
- Microwave the kale 3 minutes with a tablespoon of water until thawed and cooked down slightly. Add to a food processor or blender with soaked seed mixture, xylitol, vanilla, and oil and puree completely.
- Pour kale mixture into a large bowl and add the brown sugar and buttermilk. Beat in well.
- Whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
- Add the dry mixture to the wet ingredients and stir just to combine, then add bran mixture, chocolate chips and walnuts and fold in gently to incorporate.
- Bake 25-30 minutes.
- Immediately turn out onto a rack to cool completely.