Banana Kale Muffins

Yield
12 muffins

Ingredients

• 1 cup all purpose flour (or 1 cup gluten free all purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened almond milk (or regular milk)
• 1/5 cup agave or honey
• 1/2 cup maple syrup
• 2 large eggs
• 2 tablespoons grape seed oil
• 1 teaspoon vanilla extract
• 2 cups Olivia’s Organics Baby Kale (loose packed)
• 1 large ripe banana (or 2 small)
• 1 cup rolled oats

Instructions

1. Preheat oven to 350° F and grease or spray a 12-cup muffin tin or use paper liners.
2. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
3. In a blender, add the remaining ingredients and blend well. Add the wet ingredients into the dry ingredients and whisk until well incorporated. Equally fill each muffin cup.
4. Bake for approximately 15 minutes, or until a toothpick or knife inserted into the middle of muffin comes out clean.