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!:)