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Kale Banana Muffins

Preheat oven to 375oF and grease or line a muffin tin. Add dry ingredients together in a bowl (oats, almond flour, flaxseed, baking powder, baking soda, salt, cinnamon, sweetener). Set aside. Add almond milk to a blender followed by leafy greens and blend until you have a homogenous, green almond milk mixture. Add bananas, apple sauce and coconut oil and blend until smooth. Then add vanilla a. . .

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Servings: 16

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

1 cup almond flour

1 cup gluten-free rolled oats

1/4 cup ground flaxseed

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup baking truvia/stevia (or cup of other sweetener of choice

1/2 cup almond milk

2 cups packed kale or other leafy green

2 tbsp coconut oil

2 tbsp unsweetened apple sauce

2 extra-ripe large bananas

2 eggs

1 tsp vanilla extract

Preparation

1Preheat oven to 375oF and grease or line a muffin tin. Add dry ingredients together in a bowl (oats, almond flour, flaxseed, baking powder, baking soda, salt, cinnamon, sweetener). Set aside. Add almond milk to a blender followed by leafy greens and blend until you have a homogenous, green almond milk mixture. Add bananas, apple sauce and coconut oil and blend until smooth. Then add vanilla and eggs and blend until combined. Pour wet into dry and stir until there are no lumps and it is well combined. Fill each of your lined muffin tins with about 1/4 cup of batter and bake 20-25 minutes until a toothpick comes out clean and the top springs back when touched. (NOTE: to make these minis cut baking time in half).

Additional Notes

Optional add ins: Dried fruit, nuts, chocolate chips, protein powder (replace almond flour or flax seed for protein powder in a 1:1 ratio)

Reviews: 0

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