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Mini Chocolate Chip Muffins with Kale


Courtesy of Enjoy Life Foods


A healthy and delicious gluten-free breakfast.

Makes 30 mini muffins


  • 1 box Enjoy Life Foods Muffin Mix
  • 1 cup Enjoy Life Foods Mini Chips
  • 1/2 cup + 2 Tbsp cold water
  • 1/2 cup + 2 Tbsp kale puree (2 C. fresh packed kale, steamed, and pureed, see note below directions)
  • 1 Tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
  • 2 tsp vanilla extract


  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Add the Muffin Mix and Mini Chips in a large bowl. Mix to combine.
  3. Add the water, kale puree, oil, and vanilla extract in a separate bowl. Mix to combine. Pour the kale mixture into the Muffin Mix mixture, mix to combine.
  4. Divide the mixture into the prepared pan, filling each muffin tin about half full.
  5. Bake for 12 to 15 minutes, until golden brown on the edges and an inserted toothpick comes out clean.
  6. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely.
  7. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

Note: The kale puree should be about the texture of store bought applesauce: smooth, thick, but not a paste.


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