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 3/4 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

Mix the wet ingredients 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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