Go Back
–+ servings
Grain-free Blueberry-Banana Kale Muffins-- a delicious way to get more superfoods in your diet! | Perchance to Cook
Print Recipe
No ratings yet

Grain-free Blueberry-Banana Kale Muffins

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 12
Author: Dominique

Ingredients

  • 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

Instructions

  • 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.