Kale and Blueberry Blender Muffins

There seriously isn’t a better snack than a muffin. It’s such a simple way to pack a whole lot of nutrition into one little snack. I love being able to come up with new ways to sneak in all of the healthy stuff Emerson sometimes pushes to the outer edge of her plate.

Take for example those dreaded leafy greens…I totally get it, a pile of spinach or kale is probably not the most appetizing thing to a child so what better way to get them to eat it AND enjoy it then by sneaking it into a delicious fun treat!

These kale and blueberry muffins are the easiest bite-sized snack to have on hand for the whole family. They take only minimal effort (aka toss EVERYTHING into a blender) and include a serving of whole grains, veggies, fruit, and nuts! These even double as an on-the-go breakfast for busy mornings. So grab your mini muffin pan and bake away! And if you need one click the image below for my favorite.

Kale and Blueberry Blender Muffins

Author: The Hungry Happy Mama

Gluten-free/Dairy-free/Refined Sugar-free/Oil-free/Soy-free

Yields: 16 mini muffins

Prep time: 5 minutes

Bake time: 15 minutes


  • 1 c gluten-free old fashioned oats
  • 1 large banana
  • 1 c kale (or spinach)
  • 1 large egg (can sub 1 flax egg*)
  • 1/4 c almond butter
  • 1/4 c maple syrup or honey
  • 1/4 c unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2-1 c blueberries


  1. Preheat your oven to 350F and lightly grease or line a mini muffin pan.
  2. Add the oats to a high powdered blender or food processor and pulse until a course flour forms.
  3. Add in the additional ingredients except the blueberries and pulse until smooth.
  4. Fill each muffin cavity with the batter 3/4 of the way to the top.
  5. Gently press a few blueberries into the top of each.
  6. Bake muffins for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool before removing them from the pan to serve.

Storing: Muffins will keep for up to a week in an airtight container in the fridge. you can also freeze for a longer shelf life.

*Flax egg: whisk 1 tablespoon of ground flax + 3 tablespoons of water and let sit for 5 minutes to thicken before adding to the blender.