Kale-Banana Toddler Muffins

If you have approximately 27 minutes to spend in the kitchen, Kale-Banana Toddler Muffins might be a spectacular dairy free and lacto ovo vegetarian recipe to try. This recipe makes 12 servings with 129 calories, 3g of protein, and 3g of fat each. For 48 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Prevention Rd has 231 fans. It works well as an inexpensive morn meal. A mixture of salt, banana, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 87%, this dish is awesome. Similar recipes include Toddler Zucchini Banana Muffins, Toddler Muffins with Banana, Cream Cheese and Oatmeal, and Toddler Muffins.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 17 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.

 

Step by step:

1. Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.

2. Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.

Nutrition Information:

covered percent of daily need