This is a recipe for breakfast muffins featuring some yummy kale. They will not be very aerated and light because you have the banana, apple and kale but they are guaranteed to be delicious. I am only using 1/3 cup of sugar for this recipe which makes them sweeter than a slice of bread but definitely less sweet than a cake or a dessert muffin. So if you’d like some dessert muffins, go ahead and increase the sugar to half a cup. Or go with another one of my recipes for muffins.
1 mashed banana
1/2 cup applesauce
1/4 cup rapeseed oil
1/3 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1 3/4 cup flour
1 tsp baking powder
3/4 cup milk
1 cup shredded kale (not packed)
Preheat the oven to 180C/350F.
In a bowl whisk banana, eggs, applesauce, oil, sugar and vanilla extract until fluffy. This mixture will never be too light because the banana is rather heavy.
In a separate bowl mix flour, salt and baking powder.
Add the flour mix to the wet ingredients while stirring with a spatula and alternating with milk.
At the end add kale and mix just to blend.
Bake for 25 minutes.
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