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Gluten Free Banana Kale Muffins

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 1 dozen muffins 1x


Healthy, gluten-free banana muffins that are perfect for a nourishing breakfast or satisfying snack.


  • 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


  1. Preheat oven to 350 degrees F.
  2. In food processor, combine peeled bananas, eggs, baby kale, honey and vanilla.  Blend until smooth (some kale pieces will remain).
  3. Add in remaining ingredients.  Blend.
  4. Pour batter into lined muffin pan (recipe makes 12 muffins) and place in middle rack of oven.  Bake at 350 degrees for 22 minutes.
  5. Remove from oven and cool to room temperature on cooling rack.  Store in fridge.


*Be sure to use baby kale, not regular kale.  May substitute spinach for baby kale.

Keywords: kale, muffins, snack, nut free, breakfast, cassava flour