These tasty, gluten-free muffins contain a secret nutritious weapon: kale, which has recently been lauded a super vegetable because it is packed with nutrients. According to WebMD, one cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Yields approximately 24 muffins
- 1 package Breads from Anna® Apple Pancake and Muffin Mix
- 2 jumbo eggs
- 1/3 cup oil
- 1 cup applesauce
- 1 apple, diced small
- 2 cups packed kale, leaves only, chopped fine in food processor
- 3/4 cup sunflower kernels, toasted*
- ½ teaspoon dried oregano
- Preheat oven to 350 degrees.
- Grease muffin tins.
- In a medium sized mixing bowl, combine all wet ingredients until creamy.
- Add mix and oregano, and blend until well combined. Fold in chopped kale, diced apple, and sunflower kernels*.
- Fill standard muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes.
*Toast sunflower kernels in a skillet over dry medium heat on the stovetop for 1-2 minutes until golden brown and aromatic. Shake the skillet frequently to avoid over browning, and remove from skillet immediately so they do not continue cooking.