Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.