kale & the kitchen sink muffins
Author: 
Recipe type: dessert/snack
Serves: 12-16
 
Ingredients
  • 1 ripe banana
  • ½ cup maple syrup
  • 2 cups whole grain oats,
  • ⅓ cup non dairy yogurt,
  • 2 flax eggs (or your preferred egg substitute)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1-2 cups of kale (I used 2 😇)
  • 1 tablespoon chia seeds
  • 1 scoop protein powder (unflavored)
  • ⅔ cups of non dairy milk
  • and add last, ½ cup peanut butter. (or any nut butter)
  • optional add-ins. chocolate chips, blueberries, walnuts, or anything you have lying around :)
Instructions
  1. preheat oven to 350, prepare muffin tins with liners.
  2. in a blender add all the ingredients, except the add ins, if you are using. Make sure to add the peanut butter to the blender last. It'll make your life easier, trust me!.
  3. blend until smooth. then stir in 1 cup blueberries and ½ cup chocolate chips. you can add nuts, or whatever you have around. I used raspberries, blackberries and blueberries 🙂
  4. Fill muffin tins about ¾ of the way full.
  5. bake for 20-22 minutes. remove from oven and allow to cool.
Recipe by the modern barista at https://themodernbarista.com/index.php/2021/01/31/honey-and-madagascar-vanilla-cold-brew/