Recipe for Clean Jalapeno Cornbread Muffins with Kale

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 1x



  • 1 large handful kale (cleaned and roughly chopped)
  • 1 cup sprouted spelt flour (such as One Degree Organic brand OR biodynamic whole wheat flour (such as Isis Biodynamic brand))
  • 1 cup 100% whole grain organic cornmeal (such as Arrowhead Mills brand)
  • 2 teaspoons baking powder
  • 1 teaspoon unrefined sea salt
  • 1 cup unsweetened almond milk (or hemp milk)
  • 2 organic (pasture-raised eggs (such as Vital Farms brand))
  • 1/4 cup plus 1 tablespoon organic (unrefined red palm oilOR organic extra virgin coconut oil, at room temperature)
  • 2 tablespoons raw honey
  • 1 cup organic frozen corn (thawed)
  • 1/4 cup jarred regular OR “tamed” jalapeno peppers (drained, patted dry and chopped (see notes in blog post above))


  1. In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use (such as a Green Smoothie recipe).
  2. Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups OR lightly oil the bottom and sides.
  3. In a medium bowl, whisk together flour, cornmeal, baking powder and salt. In a blender, add the almond milk, eggs, oil, and honey. Stir wet ingredients into the dry until just combined. Fold in kale, corn and jalapenos.
  4. Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool for 5 minutes before serving. Serve warm.