It's been ages, I know. I even made these muffins weeks ago, and I've been totally holding out on you by not posting them until now. Life has just been pretty darn crazy lately! Which makes it more important than ever to have healthy food on hand to grab and go as you rush about town. Right?!
Well, these muffins are just perfect for a quick breakfast or snack with your afternoon coffee (because duh, afternoon coffee is a must when you're busy!). I tried these muffins at a friend's house during an ice cream social (gotta love a bunch of athletes eating ice cream with a side of kale muffins). The recipe came from the Ottawa Public Health Food Advisor program newsletter edition on kale. You know I love kale, so I had to ask for the recipe. Well, when I read it, I decided that there was way too much sugar and other junk in there for my taste, so I made a few tweaks. Then I added some coconut flakes for good measure, because I've been cuckoo for coconut lately! These muffins were awesome and I will be making them again soon!
Coco-Kale Banana Muffins
1 cup all-purpose flour
1/2 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 egg, lightly beaten
2 tablespoons maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1-1/2 cups chopped kale
1/2 cup toasted coconut flakes
Preheat the oven to 350F.
Whisk together dry ingredients in a medium bowl. In a separate bowl, whisk together wet ingredients (mashed bananas, apple sauce, maple syrup, coconut oil, and egg). Add the wet ingredients to the dry ingredients and stir until just combined. Gently stir in chopped kale and coconut flakes.
Pour batter into a non-stick muffin tin (or into paper muffin liners) using a 1/3 cup measuring cup.
Bake at 350F for 16-18 minutes or until the top of the muffin is browned and springs back when gently pressed.
Adapted from Ottawa Public Heath Food Advisor