Description
A healthy muffin that’s packed with nutritious kale!
Ingredients
Scale
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large banana
- 3/4 cup coconut milk
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 flax egg, or one regular egg (1 tbsp ground flax mixed with 2 1/2 tbsp water, let sit 5 mins)*
- 3 cups packed kale leaves
- 1/2 cup unsweetened shredded coconut, plus about 2 tablespoons for topping
Instructions
- Pre-heat oven to 350 degrees F. Line a muffin pan with liners. If using paper lines it helps to spray them with a little cooking spray so the muffin doesn’t stick to the paper.
- In a large bowl, mix together all the dry ingredients.
- Add all the remaining ingredients, except for the shredded coconut to a blender and blend until smooth.
- Pour wet ingredients into dry ingredients and mix until combined. Stir in the the shredded coconut.
- Scoop the muffin batter into the muffin tin. I like to use a 1/4 cup scoop to make them all equal sized. Top each muffin with a little sprinkle of shredded coconut.
- Bake muffins until cooked through, 20-25 minutes. Remove from the oven and let cool on a cooling wrack for 15 minutes.
Notes
*I’ve made this recipe both with a real egg and a flax egg, the flax egg does make it a little gummier than the real egg, but they’re still good!
To store: Store in an airtight container in the refrigerator for up to 5 days. Muffins can also be frozen: freeze in an airtight freezer friendly container for up to 3 months. Place in the refrigerate or on the counter for a few hours to thaw.
Recipe adapted from Super Healthy Kids Sweet Spinach Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Vegan
Nutrition
- Serving Size: 1 Muffin
- Calories: 248
- Sugar: 10 g
- Sodium: 126 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg