Kale Pesto Mini-Muffins

-Toni Sicola, Executive Editor, Health and Wellness Professional

Remember when I hinted that the Extra Green Pesto would come up again? Well here it is! These tasty treats were inspired by a muffin from my very favorite local muffin-making company, Muffin Revolution. (My gym sells them at the front desk, and they’re often gone before I can get my hands on one after work — I relish the days when I get to try a new flavor or savor an old favorite.) Their muffin is called Italian Stallion. My muffin is called Kale Pesto Muffins, because I’ve taken out some of their ingredients and changed things around a bit.


I’ll admit that this was my first time ever creating a gluten-free baked good from scratch, so I’m still getting the hang of how all these magical new flours work together to form something delightful and decadent while still being healthy and easily digestible. If I had this recipe to do over again, I might turn these mini-muffins into mini-scones and see how they fair. I might also add an egg in to see if it fluffs them up a bit. That being said, when these puppies came out of the oven, my husband and I enjoyed them warm with BBQ chicken and greens–southern-style!


  • 3/4 cup cornmeal
  • 3/4 cup millet flour
  • 1/2 cup almond flour
  • 1 tbs arrowroot
  • 1 tbs baking powder
  • 1/2 tsp xanthan gum
  • 1 tsp Real salt (or sea salt)
  • 3 to 5 green onions, chopped
  • 1 1/2 cup chicken broth/stock (or veggie if you want a vegetarian or vegan muffin)
  • 3/4 cup Extra Green Pesto


  1. Preheat oven to 350 degrees
  2. Make 1 batch of Extra Green Pesto and set aside
  3. Chop green onions into thin sliceskpm4
  4. Mix all dry ingredients (first 8 on the list) in a large mixing bowl
  5. Slowly incorporate chicken broth into dry mixture to create a dough
  6. Fold in pesto (it should be pretty thick)kpm3
  7. Place tablespoon sized dollops into a lined mini-muffin tray (or larger portions into regular sized muffin tins — OR, and I haven’t tried this yet but plan on it this weekend, shape the dough into small triangles on parchment paper to create scones)kpm2
  8. Bake on 350 for 12 to 15 minutes

These muffins are great for accompanying all sorts of meals, especially good southern cooking or anything tomato-based. They would also be perfect for sopping up just about any soup or sauce I can think of.

For breakfast, they’re delicious with hummus (plain, sun-dried tomato, red pepper, or your favorite), cream cheese, or even a small amount of ghee or butter. Warm them up and enjoy!


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