Kale-Banana Toddler Muffins

If you have approximately 27 minutes to spend in the kitchen, Kale-Banana Toddler Muffins might be a spectacular dairy free and lacto ovo vegetarian recipe to try. This recipe makes 12 servings with 129 calories, 3g of protein, and 3g of fat each. For 48 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Prevention Rd has 231 fans. It works well as an inexpensive morn meal. A mixture of salt, banana, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 87%, this dish is awesome. Similar recipes include Toddler Zucchini Banana Muffins, Toddler Muffins with Banana, Cream Cheese and Oatmeal, and Toddler Muffins.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 17 minutes

 

Ingredients:

½ cup unsweetened applesauce

1 tsp baking powder

½ tsp baking soda

1 ripe banana

2 Tbsp coconut oil, melted and cooled

1 large egg

3 cups kale, ribs removed, chopped, and loosely packed

1/3 cup pure maple syrup

½ tsp salt

2 tsp vanilla extract

1½ cups whole wheat pastry flour or white wheat flour

Equipment:

food processor

mixing bowl

muffin tray

blender

whisk

oven

Cooking instruction summary:

Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.

 

Step by step:


1. Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.

2. Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.


Nutrition Information:

Quickview
130k Calories
2g Protein
3g Total Fat
23g Carbs
18% Health Score
Limit These
Calories
130k
7%

Fat
3g
5%

  Saturated Fat
2g
13%

Carbohydrates
23g
8%

  Sugar
7g
9%

Cholesterol
15mg
5%

Sodium
163mg
7%

Alcohol
0.24g
1%

Get Enough Of These
Protein
2g
6%

Vitamin K
118µg
113%

Vitamin A
1705IU
34%

Vitamin C
21mg
26%

Manganese
0.46mg
23%

Copper
0.29mg
14%

Vitamin B2
0.24mg
14%

Vitamin B1
0.15mg
10%

Selenium
6µg
10%

Folate
38µg
10%

Phosphorus
71mg
7%

Iron
1mg
6%

Potassium
210mg
6%

Vitamin B3
1mg
6%

Calcium
58mg
6%

Vitamin B6
0.1mg
5%

Magnesium
16mg
4%

Fiber
0.8g
3%

Zinc
0.34mg
2%

Vitamin B5
0.18mg
2%

covered percent of daily need
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Food Trivia

Perhaps as a relic of an ancient Roman custom of planting parsley on graves, a sprig of parsley was either associated with the devil or as an antidote for poison. Adding a sprig to a plate of food may have originated as a gesture of good faith and as way to safeguard the meal from evil.

Food Joke

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