Description
Healthy, gluten-free banana muffins that are perfect for a nourishing breakfast or satisfying snack.
Ingredients
Scale
- 2 large ripe bananas (250g)
- 3 large eggs
- 2 large handfuls baby kale (45g)*
- 1 Tbsp raw honey
- 1 tsp vanilla extract
- 1/2 cup cassava flour (82g)
- 1/4 cup coconut flour (33g)
- 2 Tbsp ground flax
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F.
- In food processor, combine peeled bananas, eggs, baby kale, honey and vanilla. Blend until smooth (some kale pieces will remain).
- Add in remaining ingredients. Blend.
- Pour batter into lined muffin pan (recipe makes 12 muffins) and place in middle rack of oven. Bake at 350 degrees for 22 minutes.
- Remove from oven and cool to room temperature on cooling rack. Store in fridge.
, combine peeled bananas, eggs, baby kale, honey and vanilla. Blend until smooth (some kale pieces will remain).Notes
*Be sure to use baby kale, not regular kale. May substitute spinach for baby kale.