Kale-Banana Toddler Muffins
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 12 muffins
- 1½ cups whole wheat pastry flour or white wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsweetened applesauce
- 1 large egg
- 2 tsp vanilla extract
- 3 cups kale, ribs removed, chopped, and loosely packed
- 1 ripe banana
- ⅓ cup pure maple syrup
- 2 Tbsp coconut oil, melted and cooled
- Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.
- Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.
Recipe slightly adapted from
Tribe Serving size: 1 muffin Calories: 115 Fat: 3.3 Carbohydrates: 20.8 Sugar: 8.1 Sodium: 195 Fiber: 2.2 Protein: 2.9 Cholesterol: 16
Recipe by Prevention RD at https://preventionrd.com/kale-banana-toddler-muffins/
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