Green Smoothie Muffins with Kale and Pineapple Twist

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

Method

1. 1

   Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners or grease well.

2. 2

   In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.

3. 3

   In a blender or food processor, combine the kale, crushed pineapple, eggs, oil, sugar, reserved pineapple juice, and vanilla extract. Blend until smooth and bright green, about 1 minute.

   1:00 · Blend mixture
4. 4

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; a few streaks of flour are fine.

5. 5

   Fold in the shredded coconut, taking care not to overmix the batter.

6. 6

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

7. 7

   Bake until the muffins are domed and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

   18:00 · Bake muffins
8. 8

   Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

   5:00 · Cool in pan