I hope you guys are as excited about these green muffins as I am! I feel like I need to start by saying that these are not gluten free. I’m sure they can easily be made gluten free, but I used whole wheat flour in mine. I’ve been gluten free for health reasons for quite a few years (and since I started this blog), but those health issues have gotten to be almost non-existent since I gave birth, even with the re-introduction of gluten.
I still feel a little strange eating gluten since I avoided it for so many years, but so far I haven’t really been having issues with it. If you are a gluten free reader, don’t worry, I still eat a lot of gluten free foods and will continue to post lots of gluten free recipes!
When I was pregnant people would ask me if I was going to start posting kid recipes on the blog and I always said no. These days, Eli eats most of what we eat, he especially loves these breakfast cookies 🙂 But, the one area he’s probably lacking is veggies. I eat a lot of salads and I’m not sure if he’s quite ready, or would even touch, a big salad so I’ve been getting sneaky with veggies!
I would call these hidden veggie muffins, but I think the color might give them away 🙂 Fortunately, Eli isn’t old enough to even know what kale is and decide whether he has an opinion on it. I’ve packed 3 big cups of kale into these muffins, along with lots of coconut.
There’s coconut milk, coconut oil and shredded coconut. They have such a great flavor and it’s not bitter at all. Eli has been gobbling them up and my husband and I have been loving them too. They do have 1/2 cup of maple syrup in them, so there is some sweetener, but it’s all un-refined sugar so I like to say it’s on the healthier side.
I hope you and your kids enjoy these Healthy Coconut Kale Green Muffins as much as we do 🙂Print
A healthy muffin that’s packed with nutritious kale!
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large banana
- 3/4 cup coconut milk
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 flax egg, or one regular egg (1 tbsp ground flax mixed with 2 1/2 tbsp water, let sit 5 mins)*
- 3 cups packed kale leaves
- 1/2 cup unsweetened shredded coconut, plus about 2 tablespoons for topping
- Pre-heat oven to 350 degrees F. Line a muffin pan with liners. If using paper lines it helps to spray them with a little cooking spray so the muffin doesn’t stick to the paper.
- In a large bowl, mix together all the dry ingredients.
- Add all the remaining ingredients, except for the shredded coconut to a blender and blend until smooth.
- Pour wet ingredients into dry ingredients and mix until combined. Stir in the the shredded coconut.
- Scoop the muffin batter into the muffin tin. I like to use a 1/4 cup scoop to make them all equal sized. Top each muffin with a little sprinkle of shredded coconut.
- Bake muffins until cooked through, 20-25 minutes. Remove from the oven and let cool on a cooling wrack for 15 minutes.
*I’ve made this recipe both with a real egg and a flax egg, the flax egg does make it a little gummier than the real egg, but they’re still good!
To store: Store in an airtight container in the refrigerator for up to 5 days. Muffins can also be frozen: freeze in an airtight freezer friendly container for up to 3 months. Place in the refrigerate or on the counter for a few hours to thaw.
Recipe adapted from Super Healthy Kids Sweet Spinach Muffins
- Serving Size: 1 Muffin
- Calories: 248
- Sugar: 10 g
- Sodium: 126 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg