These muffins are brought to you curtesy of a holy-crap-what-am-I-going-to-do-with-all-this-kale moment.
Last week I bought one of those giant bags of pre-washed, cut kale¬†and it’s been staring me in the face for a week. With the expiration date fast approaching, it was time to make a move.
I googled Kale Muffins yesterday morning just to see if anyone else had the¬†same dorky idea I did: puree it¬†up for muffins! It seemed like an easy way to use a bunch AND get a bit into the kids as well. I’ve done it with spinach so why not?
This recipe¬†inspired me to whip something up!
The result came out better than I ever expected! I’m actually kind of mad I didn’t take more photos of the process but at the time I had this guy bugging me to play so I was juggling too much to snap away.
Anyway, I was surprised at the perfect muffin texture and loved that they were just sweet enough for snacks without entering into the too-sweet dessert realm.
Surprisingly BOTH kids liked them!
My new approach with the boys is simple:¬†I don’t get my hopes up. I simply bake away and put the result¬†out with no hoopla.
The 4-year-old grabbed one first. His exact quote was:
“These muffins are good!”
He proceeded to eat 2-3 throughout the morning. I kept finding halves on the counter.
The 10-Year-Old was excited when he first saw the plate. Then he noticed the color was slightly off (adding purred kale will do that to a chocolate muffin). He took a bite and said,
“Not bad. They would be better with some chocolate chips though.”
“Everything’s better with chocolate chips.” I said.
He¬†also ate them throughout the day. By the evening there were only 4 of the 15 muffins left!
Again I’m reminded that when I put out healthy things, they eat healthy things. Having these on the island¬†all day prevented the pantry raids that normally happen on the weekend.
Here’s what I did…
- 1/2 cup cocoa powder (40g)
- 1 cup whole wheat flour (120g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 medium ripe bananas
- 200g kale, thick stems removed
- 4 eggs
- 1/4 cup coconut oil, melted (56g) (butter or any fat would work)
- 1/2 cup sugar¬† (96g)
- 1 tsp vanilla
Preheat the oven to 350 degrees.
Prepare 15 muffin tins with liners or non-stick cooking spray.
Whisk together (or sift)¬†the cocoa powder, flour, baking powder, baking soda, and salt in a bowl to remove any clumps and set aside.
Puree the banana and kale in a food processor or blender. (I wish I had a photo of this¬†— it was awesomely green!)¬†I was never able to get the mixture 100% smooth. Small specks of kale are fine.
Whisk the eggs, oil, sugar and vanilla together until smooth.
Add the banana-kale puree to the egg mixture and whisk together until well incorporated.
Pour the dry ingredients into the wet and mix until just combined.
Evenly¬†distribute the batter across¬†15 muffins using¬†an ice cream scoop. One scoop per muffin was perfect!
Blake for about 20 minutes or until a toothpick comes out clean when stuck in the middle of a muffin.
Remove from tin and let cool.
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