I slipped in a secret ingredient in my muffins this week. Guess what it is?
I know what you must be thinking… but really, most people love carrot cake and zucchini bread…and these are sweet treats made with vegetables. So, I say, give kale a chance!
I didn’t go crazy with the kale, just add some finely sliced kale to boost the nutrition in my muffins.
My first go around with this recipe was a fail. Not a complete fail, I mean, I ate at least 2 of the muffins…but not good enough to post about it. But…I think I got it right this time.
I know it’s a bit out there for some people to eat kale never mind put it into a muffin recipe…but sometimes you really do need to step out of your box, right?
I substituted in some quinoa flake cereal for some of the flour in this recipe. Ancient Harvest makes quinoa flakes which you can also use to make a hot creamy breakfast cereal. The quinoa flakes look like this…
- 2 bananas, extra ripe and mashed
- 2 Tablespoons 100% pure maple syrup
- 2 eggs
- 1/3 cup vegetable oil of choice
- 1 teaspoon vanilla
- 1/4 cup water
- 3/4 cup Quinoa Flakes (I used Ancient Harvest brand)
- 1/2 cup brown rice flour
- 1/4 cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Cinnamon, a few dashes
- 1 cup finely chopped kale leaves
- 1/2 cup grated carrots
- 2 Tablespoons granulated sugar
- 1/3 cup sliced almonds
- Preheat oven to 350 degrees
- Prepare 12 muffin tins with liners
- In medium mixing bowl, add bananas, maple syrup, eggs, vegetable oil, vanilla and water mixing to blend.
- Add in quinoa flakes, brown rice flour, buckwheat flour, baking powder, baking soda and a good dash of cinnamon (1/2 teapsoon or so) and gently blend ingredients.
- Fold in kale and carrots.
- Fill muffins liners about 3/4 full.
- Mix almonds with sugar and a dash of cinnamon and sprinkle the top of each muffin with a little of this mixture.
- Bake for about 12 minutes.