Grain-free Blueberry-Banana Kale Muffins (paleo, GF)
What is better than a warm fragrant banana bread fresh out of the oven? When it’s grain-free!
And what is better than a warm fragrant grain-free banana bread fresh out of the oven? When it’s full of the superfoods kale and blueberries… like in this Grain-free Blueberry-Banana Kale Muffins recipe.
You may be wondering how these Grain-free Blueberry-Banana Kale Muffins taste. And you know what, they taste just like blueberry banana bread. You really can’t taste the kale at all. (It’s there for pretty green decoration).
And you really can’t tell that there are no refined sugars or flours in the recipe. De-lish!
These muffins are made with almond flour and coconut flour and they are naturally sweetened with honey and apple sauce. Yum!
They are flavored with cinnamon, vanilla, banana, and honey. And then they are decorated with kale and blueberries.
Anytime superfoods taste this delicious is good for me!
I minced 7-8 leaves of lacinato kale and put the minced kale into the banana bread batter. Lacinato kale is a flatter looking kale, which isn’t as krinkly as most of the kale that you can find at the grocery store.
I find that it has a better texture for muffins because it is less firm, it’s almost spinach-like.
I then folded blueberries into the batter, poured the batter into muffin tins, and topped the muffin batter with a handful of sliced almonds.
The extra crunch from the almonds is just perfect because it really brings out the juiciness of the blueberries, and tastes great against the softness of the banana bread.
These muffins bake for about 30 minutes, filling your house with the glorious smell of delicious banana bread. It’s kind of hard to wait for them to finish cooking!
Although it’s totally worth the wait because… grain-free banana bread! They are so incredibly moist and are a great Paleo breakfast or snack option.
Plus, I kind of like thinking that I’m eating kale for breakfast. 🙂
Grain-free Blueberry-Banana Kale Muffins
- ¾ cup almond flour
- ½ cup coconut flour, (I like Nutiva Organic Coconut Flour)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 eggs
- ½ cup honey
- 1 tsp vanilla
- ¼ cup coconut milk, ( I use Goldenstar because it has no preservatives)
- 1 banana, , mashed
- 1 cup of minced lacinato kale, (this was 7-8 leaves of lacinato kale, without the stems)
- 1/2 cup applesauce
- 2 Tbs coconut oil, (melted)
- 1 cup blueberries
- a handful of sliced almonds to top the muffins with
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins.
- Mince 7-8 leaves of lacinato kale. Remove the green parts from the stems, and mince the green leafy parts.
- In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt with a fork. Set the bowl aside.
- In bowl 2, mix the eggs, honey, vanilla, coconut milk, mashed banana, minced kale, and applesauce together with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended.
- Pour bowl 1 into bowl 2 and mix with an electric mixer.
- Fold in the blueberries.
- Pour the batter evenly into the muffin tops and top with sliced almonds.
- Bake for 30 minutes.
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