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Savory Muffins with Kale and Chives (Don’t Tell Anyone They’re Vegan)

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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 savory 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.

savory muffins with kale in a muffin tin

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 muffins with kale and chives

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 like flour, baking powder (you can use homemade!), and your favorite plant-based milk, this vegan recipe comes together in a jiffy (with no boxed mix needed).

For whole wheat savory muffins, use whole wheat flour in place of all purpose. And of course, any seasonal leafy green works in place of the kale.

batter for savory muffins with a black spatula in a glass bowl

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

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. Bake these savory muffins in a regular muffin tin (this one has a nonstick ceramic surface). Or use a mini-muffin tin for fun-sized muffins.

savory kale muffins in a muffin tin

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

Savory Vegan Kale and Chive Muffins

Savory Vegan Kale and Chive Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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!

Ingredients

  • 2 cups unbleached organic all-purpose flour
  • 2.5 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon each mustard and garlic powder
  • 1/4 teaspoon cayenne pepper, ground
  • 1 1/4 cups plant-based milk
  • 1/4 cup extra virgin olive oil
  • 1 T ground flax
  • 1 cup packed finely chopped kale
  • 1/4 cup minced chives

Instructions

  1. Preheat oven to 425 degrees and grease a 12-cup muffin tin.
  2. In a large mixing bowl, combine the flour, baking powder, salt, and seasonings.  dry ingredients for savory muffins in a glass bowl
  3. 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.
  4. Add the wet ingredients to the dry ingredients and mix until nearly combined. 
  5. Stir in the kale and chives and combine all ingredients just until a homogenous stiff batter forms. batter for savory muffins with a black spatula in a glass bowl
  6. Spoon the batter into the greased twelve muffin cups and place the muffin tin into the preheated oven. 
  7. Bake for 20-23 minutes or until golden brown on top and cooked through. Allow to cool before serving.

Notes

These savory muffins could be made with whole wheat flour in place of all purpose and any seasonal leafy green in place of the kale.

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

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 127Total Fat: 5gUnsaturated Fat: 0gSodium: 231mgCarbohydrates: 17gProtein: 2g

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Meet the Author

Shannon Stonger

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
  • Merrymepenelope Mar 6, 2019, 4:42 pm

    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 am

      Hi!

      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?

  • Michelle Apr 16, 2019, 10:33 am

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

  • Alice Cooney Jun 8, 2019, 5:50 am

    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, 3:41 pm

      Extra kale for the win!

  • Rená Aug 24, 2019, 11:10 am

    Does the recipe require whole or ground flax?

    • Kris Bordessa Aug 25, 2019, 12:40 pm

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

  • Eugénie R. Aug 31, 2019, 1:32 pm

    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 am

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

  • Caitlyn Sep 28, 2019, 10:39 pm

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

    • Kris Bordessa Oct 2, 2019, 3:52 pm

      Tablespoon

  • Shivali Bathani Nov 13, 2019, 5:35 pm

    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 am

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

  • Michele Rose Apr 26, 2020, 2:53 pm

    What can be used instead of the oil?

    • Kris Bordessa Apr 28, 2020, 7:01 am

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

  • Mama2 Jun 7, 2020, 3:59 pm

    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.

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