Instructions

• Preheat the oven to 350°F (175°C). Lightly grease two 12-cup muffin tins and set aside.
• In a large bowl, whisk together the 1/2 cup coconut oil (barely melted), 1/2 cup applesauce, 1/2 cup honey, 1/2 cup molasses, 4 large eggs, and 1 teaspoon vanilla extract until combined.
• In another bowl, whisk together 2 cups whole wheat flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon ground cinnamon.
• Add the dry ingredients to the wet ingredients and stir gently with a spatula or spoon until just combined; do not overmix.
• Fold in 1 1/2 cups cooked quinoa (cooled) and 1 1/2 cups fresh kale that has been finely shredded with ribs and stems removed, mixing only until evenly distributed.
• Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
• Bake at 350°F for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the tins and transfer to a wire rack to cool completely.
• To freeze: once muffins are completely cool, place them in a zip-top freezer bag, remove excess air, and freeze for up to 3 months. To reheat: microwave briefly or allow muffins to come to room temperature before serving.