Tuesday, July 15, 2014

Banana (and Kale, oh my!) Muffins Recipe!

I don't even know who I am anymore; I'm growing vegetables and herbs. I'm getting ridiculously excited about my upcoming project to revamp the linen closet and I made something with a vegetable as a main ingredient! A green vegetable! Who am I?!

I'm a terrible eater and I've been avoiding vegetables for longer than I can remember, ugh. Lately though, I've been toying with ways to incorporate some veggies. I figure if I can sneak things into some of my favorite baked goods, I still get the benefit of eating them, right?! Plus, I had leftover bananas from the banana split pie I made the other day, so I had to use them.

There are a ton of banana bread/muffin and kale recipes out there, I just swapped out whole wheat flour for white, but next time I might not. I'm learning I'm just not a fan of whole wheat flour, it's just. not. the. same. Oh well, these are still quite good and the whole wheat flour toned down the green appearance, which is a plus for me! 


BANANA KALE MUFFINS
INGREDIENTS:
4 eggs
3 large ripe bananas, sliced
5 ounces fresh baby kale 
1/2 cup butter, melted
1.5 cups whole wheat flour
1/2 cup brown sugar 
1 teaspoon baking soda
1 teaspoon lemon juice
1 tablespoon vanilla
1/2 teaspoon sea salt


INSTRUCTIONS:

1.)  Preheat your oven to 350 degrees F. and line a 12 cup muffin tin with paper baking cups.  


2.) Wash and dry the kale. Chop and remove as many of the stems as possible (this isn't as important of a step if you're using a serious food processor (which thankfully, I was - holla wedding present Ninja!! <3)
3.) Here's the fun part, you're just going to dump all of your ingredients into your food processor and blend away!   

4.) Blend until fully mixed. Making sure to scrape the sides down with a spatula at least once. When it's all blended properly, it will be nice and thin. Like this:
5.) Another awesome benefit of using the awesome Ninja is that it's super easy to pour right into the cupcake pan!! 

6.) Fill all 12 muffins almost to the top of the liner. Bake for about 32 minutes.

7.) Remove the muffins from the pan and cool on a wire cooling rack.  Let cool for 10 minutes before eating them.

They are delicious. You really can't taste the kale, they taste just like banana muffins. The only con for this recipe was that they didn't smell like banana bread when they were baking, they didn't smell bad or anything, you just could tell there was kale in there and it's unlikely anyone is going to be coming out with a candle scented like banana kale bread anytime soon. LOL
I plan on wrapping each one in a ziplock baggie and freezing them for quick breakfasts and snacks (if I don't eat them all right away).

With this health-ish but totally delicious recipe, I'm linking up with Eat Drink & Be Mary for Delicious Dish Tuesday! Don't forget to check out all the amazing recipes they featured this week! 

Eat Drink & Be Mary

1 comment:

  1. Good for you for trying to eat healthier! It is a hard habit to get into, but it's so worth it. And apparently it takes 21 days to develop a habit, so you're one step closer! :) This looks pretty good, and healthy is always better right?
    My aunt sent me a cookbook by Jessica Seinfeld's wife (I think it's called "Deceptively Delicious") and all of the recipes do just what you're doing- adding in veggies to recipes to make them healthier. A friend of mine has made quite a few of those recipes for her veggie-hating family and says you really can't taste the veggies in most of them and they're actually quite good. Maybe an option for you too, for ideas if nothing else? :)
    Thanks so much for sharing this recipe with us at Delicious Dish Tuesday!! We hope you'll share another great recipe with us next week!

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