These Kale Cornbread Muffins are a fun twist on traditional cornbread. Instead of being in the original form of a cake or bars, this cornbread is baked as muffins for the perfect portion control. They also contain a not so traditional ingredient – the super green kale!
Kale is one of those superfoods that should be snuck into your diet in any way that you can such as in soups and stews, smoothies and of course – baked goods. And while kale is at its most healthiest when it is eaten raw, adding kale to baked goods such as these kale cornbread muffins allows for just one more way to get a little extra greens into your diet.
These cornbread muffins are also healthier than traditional cornbread thanks to being made with white whole wheat flour and honey instead of refined white sugar. The butter is also replaced with coconut oil in this recipe, however if you prefer the traditional flavor of cornbread then go ahead and swap the coconut oil out for butter. Either way these kale cornbread muffins are sure to be a hit!
Kale Cornbread Muffins
Makes 12 Muffins
- 1 cup yellow cornmeal
- 1 cup white whole wheat flour
- ¼ cup honey
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 1 cup almond milk
- 1 egg, whisked
- ¼ cup coconut oil, softened
- ½ cup frozen corn, thawed
- 2 leaves kale, stems removed and shredded
- Preheat the oven to 375 degrees. Line a muffin tin with muffin liners.
- In a bowl, whisk together the almond milk, honey, egg and coconut oil until smooth. Stir in the cornmeal, flour, baking powder and sea salt until smooth.
- Gently fold in the corn and kale until just incorporated. Fill each muffin tin ½ way full.
- Bake muffins for 15 minutes or until toothpick comes out clean.