Green Smoothie Muffins with Kale and Pineapple Twist
Tender muffins packed with kale and pineapple for a naturally sweet, veggie-boosted breakfast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Blender
- Food processor
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups fresh kale leaves, stems removed and packed
- 1 cup crushed pineapple, drained with juice reserved
- 2 eggs
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 1/4 cup reserved pineapple juice
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
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