Kale Muffins

Preheat oven to 350F. Line muffin tin with paper. Makes 12 medium muffins

Mix all these dry ingredients in one bowl:

2 cups Whole Wheat Flour

1 TSP Cinnamon

2 tsp Baking Powder

1/2 tsp Baking Soda

1 TBSP Chia Seeds

1 TBSP Hemp Hearts

1 TBSP Flax Meal

1/4 cup Quick Oats or Large Flake Oats


Then separately add these wet ingredient into a blender – combine until pureed:

3/4 cup Plant Milk

1 1/2 cup Apple Sauce

3 TBSP Date Sugar or Black Strap Molasses (feel free to omit)

1 Banana

1 cup Kale – frozen or fresh

1 Flax Egg

2 tsp Vanilla

1/8 cup Olive Oil

Pour the wet stuff into the bowl with the dry stuff and gently spoon blend. Just until the dry ingredients are mostly wet. Spoon into 24 lined muffin tins. Bake 18-20 minutes. (mini muffins take 13 minutes)

These muffins are a perfect partner to let your toddler dip in tomato soup.




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