Here’s a nutritious treat to make for the family that is also super quick to create! These kale mini muffins are made with banana for extra sweetness and flavor. They are fluffy, sweet and tender.
The kale not only adds an abundance of nutrition but makes these mini muffins a beautiful color. You can make these for a holiday like St. Patrick’s Day or Halloween for the kiddos. I love to add some mini chocolate chips to the tops of mine, or you could even add some sprinkles. They’re delicious just by themselves though. These are incredibly freezer-friendly and a great snack to take on the go. I hope you love these mini muffins as much as my family and I do!
Ingredients
You will need Kale – you could also use spinach if you don’t have kale, Ripe Banana, Egg, Maple Syrup – you could also use honey, Yogurt, Vanilla Extract, All Purpose Flour – you could also use whole wheat, Baking Powder, Cinnamon and Salt.
To bake the mini muffins, I use this Silicone Mini Muffin Pan.
For Littles
I love to make these for my toddler. They’re not only nutritious but they are delicious. Mini muffins are so fun for little ones to eat and the color of these muffins make them even more fun. You can serve these to your littles 7 months *! If you decide to use honey instead of maple syrup however, you should not serve these to littles under 12 months of age.
How To
In a blender, combine the kale, banana, egg, maple syrup, yogurt and vanilla extract. Blend until smooth.
Add the kale mixture to the dry ingredients and mix until combined.
Scoop into a mini muffin pan and put on any topping you desire. Bake at 350 for 13-15 minutes.
Enjoy warm!:)
Kale Mini Muffins with Banana
Ingredients
- 2 cups loosely packed kale
- 1 ripe banana
- 1 whole egg
- 1/3 cup maple syrup
- 1/3 cup yogurt
- 2 teaspoons vanilla extract
- 1 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Mini chocolate chips or sprinkles to top (optional)
Instructions
- Preheat your oven to 350 degrees and grease a mini muffin pan with nonstick spray. Set aside.
- In a blender, combine the kale, banana, egg, maple syrup, yogurt and vanilla extract. Blend until smooth.
- In a big bowl combine the flour, baking powder, cinnamon and salt. Stir to combine.
- Pour the kale mixture into the dry ingredients and mix until combined.
- Using a cookie scoop or a spoon, scoop the batter into the mini muffin pan evenly into each muffin cup.
- Bake at 350 for 13-15 minutes until the tops look smooth and a toothpick comes out clean. Let sit for a couple minutes and then you can pop them out of the silicone pan.
- Serve warm or room temperature. You can store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)
