These muffins do not contain egg, wheat or dairy.
I know what you are probably thinking- kale and banana? I know it's a bit different but hear me out though. These muffins were inspired by my kids. They are both picky eaters to different degrees with my youngest being the most challenging. Getting them to actually eat anything green is a heroic feat so I figured I might try to sneak greens into something yummy like a muffin. If I bake them with a nut free flour, I can use them in school lunches which would make my life easier.
I know some people say children should get used to eating food as it is and not disguised as something else but that has never worked for us. So I am trying this approach and seeing just how many vegetables I can disguise in a muffin. Are you up for this fun series?
If you are wondering, my husband thought these were actually pretty good when he tried them but he was skeptical at first. My daughter will actually eat them and my son takes a couple of bites and then loses interest. I haven't tried sending them off in his lunchbox to see if he'll eat them at school. It's on my list.
Here are the details for these muffins:
1.0 cups Bob's Red Mill brown rice flour
1/2 cup Bob's Red Mill quinoa flour
2 cups kale
2 bananas
1 flax egg (2 tbsp ground flax seed + 6 tbsp water)
4 oz unsweetened applesauce
2 tbsp tahini
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
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Preheat the oven to 350F and grease the bottom of your muffin tray. Mix the flax seed with the water and let sit for 10 minutes until it forms a gel like texture. Peel the bananas and add to blender with the washed kale and the applesauce. Blend until everything is well incorporated. Add the rest of the wet ingredients and blend. Incorporate the dry ingredients and mix. Lastly, add the flax egg and mix well. Fill the muffin tins about 3/4 of the way up. This mix is enough for 7 muffins. Bake the muffins at 350F for 25 minutes or until a knife comes out clean. Allow the muffins to cool on a rack. Freeze immediately or store in the fridge for a few days in an airtight container.
Here are the nutrition facts for these muffins:
I say they are well-balanced, don't you think? They have a good amount of calories, some protein, fiber and fat. I see these working for breakfast, snacks or in kid's lunches. It's a carb, fruit, veggie and protein, all rolled into one. Just like those pureed food pouches we used to buy when my kiddos were toddlers! If you think about it though, we could all use more greens in our diet. This is an easy and delicious way to achieve that. That means you can eat these muffins too!
And what do these REALLY taste like, you might be wondering? You barely taste the kale. The banana is a natural sweetener. If you like things super sweet, just add some coconut sugar or agave. The quinoa gives these a very interesting earthy flavor. You will love them!
So what do you think, are you going to try these? They are a breeze to make in a blender.
What's next in line? I've been wanting to bake something with sweet potatoes. My kiddos won't eat potatos in any form. Stay tuned!
Thank you for reading this post!
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