Savory Kale Muffins with Chives

These savory muffins feature surprising ingredients that make them a good choice for breakfast or dinner. When you need a breakfast meal that’s easy to grab and go, muffins are a good bet. But some people dislike sweets in the morning. These kale muffins give you the ease of muffins without the sweetness. And for dinner? Serve them alongside a hearty bowl of soup or chili and you’ve got a complete meal.

Originally contributed by Shannon Stonger in April 2018; this post has been updated.

kale muffins in a muffin tin after baking.

Growing leafy greens like kale is fairly simple, doesn’t take too much space to fill all of your leafy green needs, and is a simple way to buy less and save on food packaging. It can also give you more of those nutritious powerhouse leaves than you know what to do with. 

Once you’ve exhausted the stir-fries and soups and salads and chips, it’s time to think outside of the box.

chives and kale on a blue gingham cloth

Savory Kale Muffins

For a spring meal, a simple soup, fresh salad, and savory muffins filled with garden kale and chives is just the ticket. With basic pantry ingredients, this vegan recipe comes together in a jiffy (with no boxed mix needed).


Flour When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. For whole wheat savory muffins, use whole wheat flour in place of all purpose flour. For a gluten free option, use a 1:1 flour.

Milk For a vegan muffin opt for a plant-based milk. If you’re not opposed to dairy, your favorite milk will work.

Olive oil Use a good quality extra virgin olive oil. Avocado oil and vegetable oil will work, too. 

Greens Fresh kale and chives add a savory flavor and help pack some vegetables into your daily fare. Choose full size or baby kale; either works. Of course, any seasonal leafy green works in place of the kale.

Ground flax This ingredient ups the fiber content of the muffins and acts as an egg replacer, helping to bind the ingredients.

Seasonings Round out the flavor of these savory muffins with the addition of garlic powder, dry mustard, and salt.  

These savory muffins are dairy-free and vegan. If you are not averse to dairy, consider stirring in 1/2 cup shredded cheddar cheese for extra flavor and protein.

4 panel showing process: raw greens, mixing dry ingredients, combining wet ingredients, and making the batter.

Related: Make These Gluten-Free Apple Cinnamon Muffins for Breakfast

Making these Savory Muffins 

Combine the dry ingredients in a bowl.

In a separate bowl, combine the milk, olive oil, and ground flax. Allow this mixture to sit while you prepare the kale and chives. Wash and dry the greens well and chop into bite-sized pieces.

Add the wet ingredients to the dry ingredients, stirring just until combined, then add the kale and chives. 

Bake these savory muffins in a regular muffin tin. Or use a mini-muffin tin for fun-sized muffins.

kale muffins in a muffin tin after baking.

★ Did you make this savory muffin recipe? Don’t forget to give it a star rating below! ★

kale muffins in a muffin tin after baking.

Savory Vegan Kale and Chive Muffins

These savory muffins feature surprising ingredients that make them a good choice for breakfast or dinner. They're vegan, but adding cheese is an option for those who aren't!
4.41 from 61 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Shannon Stonger


  • 2 cups unbleached organic all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper ground
  • 1 ¼ cups plant-based milk
  • ¼ cup extra virgin olive oil
  • 1 tablespoon ground flax
  • 1 cup packed finely chopped kale
  • ¼ cup minced chives


  • Preheat oven to 425 degrees and grease a 12-cup muffin tin.
  • In a large mixing bowl, combine the flour, baking powder, salt, and seasonings. 
    2 cups unbleached organic all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon sea salt, 1/2 teaspoon ground mustard, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder
  • In a separate, smaller bowl, combine the milk, olive oil, and ground flax. Let the flax sit with the wet ingredients for several minutes while you finely chop the kale and mince the chives.
    1 1/4 cups plant-based milk, 1/4 cup extra virgin olive oil, 1 tablespoon ground flax
  • Add the wet ingredients to the dry ingredients and mix until nearly combined. 
  • Stir in the kale and chives and combine all ingredients just until a homogenous stiff batter forms.
    1 cup packed finely chopped kale, 1/4 cup minced chives
  • Spoon the batter into the greased twelve muffin cups and place the muffin pan into the preheated oven. 
  • Bake for 20-23 minutes or until golden brown on top and cooked through. Allow to cool before serving.


  • These savory muffins could be made with 2 cups whole wheat flour in place of all purpose and any seasonal leafy green can be used in place of the kale.
  • Plant based milk options like almond milk, oat milk, or soy milk all work; opt for the plain flavor.
  • If you are not averse to dairy, consider stirring in 1/2 cup shredded cheddar cheese for extra flavor and protein.


Calories: 124kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 318mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!
savory muffins with kale in a muffin tin

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About the author: Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family’s journey towards sustainability. She is the author of The Doable Off-Grid Homestead, Traditionally Fermented Foods, and the sourdough baking book 100% Rye. She holds a bachelor’s degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.

16 comments… add one
  • Mama2 Jun 7, 2020 @ 15:59

    So yummy!! I added more kale, mustard and garlic powders and a cup and a half of extra old cheddar, green onion instead of chives! My favourite Savory muffin so far.

  • Michele Rose Apr 26, 2020 @ 14:53

    What can be used instead of the oil?

    • Kris Bordessa Apr 28, 2020 @ 7:01

      I haven’t tried this with an alternate, sorry!

  • Shivali Bathani Nov 13, 2019 @ 17:35

    What temp should I bake at for mini muffins? 425 degrees seems high to me for mini’s. – when I have used other vegan mini muffin recipes with similar ingredients I baked at 350 for 16-18 mins. I welcome your guidance – I only have a mini muffin tin and it is perfect for my child and appetizers for all.

    • Kris Bordessa Nov 17, 2019 @ 8:12

      I haven’t made the minis, so can’t give you specifics. Experiment and let us know!

  • Caitlyn Sep 28, 2019 @ 22:39

    Recipe calls for: 1 T ground flax is this 1 teaspoon, not tablespoon?

    • Kris Bordessa Oct 2, 2019 @ 15:52


  • Eugénie R. Aug 31, 2019 @ 13:32

    I am about to try this. Would it work if I added a bit of nutritional yeast, for a cheesy taste? Thank you!!

    • Kris Bordessa Sep 3, 2019 @ 8:10

      I don’t think adding a bit of nutritional yeast would hurt!

  • Rená Aug 24, 2019 @ 11:10

    Does the recipe require whole or ground flax?

    • Kris Bordessa Aug 25, 2019 @ 12:40

      Ground flax. I’ve clarified that in the recipe – thanks!

  • Alice Cooney Jun 8, 2019 @ 5:50

    I’ve made these muffins several times. So delicious. After first batch I added extra kale-about 3 cups total–really! And I make oatmeal flour in my blender and put about 3/4 c and the rest the flour. Extra kale cause we wanted it 🙂 Added the oatmeal flour just for health a little. Thank you for the recipe. It’s a keeper!

    • Kris Bordessa Jun 9, 2019 @ 15:41

      Extra kale for the win!

  • Michelle Apr 16, 2019 @ 10:33

    Tried this after Unnatural Vegan on YouTube recommended it. Really nice, and so easy to make. Will definitely make them again.

  • Merrymepenelope Mar 6, 2019 @ 16:42

    Thank you, Shannon! These are beautiful and delicious muffins! I’m going to use this as a base and add a little shredded zucchini or carrot next time. Maybe both! More veggie, more happy!

    • Ruchi Apr 29, 2019 @ 7:25


      Did you just add more veggies, along with the kale and chives to the recipe as is, or did you have to adjust any other ingredients?

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