Introduction: Banana Kale Muffins (gluten Free)

About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ki…

I love these muffins....and I promise that you can't taste the kale at all!!   Seriously, they taste like a banana muffin, but they are bright green on the inside.  I tell my 4 year old that they are green because I used green bananas to make them.  He LOVES them!

I make these with either fresh baby kale or baby spinach...whatever I happen to have in the fridge at the time.   It works equally well with both and they taste pretty much the same.   Both turn out bright green on the inside!


4 eggs
3 large ripe bananas, cut into chunks
5 ounces fresh baby kale (or spinach)
1/2 cup butter, melted
1.5 cups certified gluten free oat flour (I make my own in the food processor using GF rolled oats)
1/2 cup brown sugar (you can reduce this down to 1/3 cup if you want to reduce the sugar....they are just a bit less sweet)
1 teaspoon baking soda
1 teaspoon lemon juice
1/2 teaspoon sea salt


1.  Preheat your oven to 350 degrees F.

2.  Wash and dry your kale (or buy it prewashed like I do!) and remove all of the stems.    See the photos above to see how many stems there actually are!  It takes a while, but its important.

3.  Put all of your ingredients into your food processor.  Turn on high.   Stop, scrape down the sides of the bowls. Turn on high again and blend until everything looks completely mixed together.  (see photos)

4.  Line a 12 cup muffin tin with paper baking cups.  Fill your muffin cups almost to the very top.  Bake for about 32 minutes.

5.  Remove the muffins from the pan and cool on a wire cooling rack.  They taste delicious warm, but you should let them cool for at least 10 minutes before eating them.

Makes 12 muffins.  Store in the fridge or freezer.  Reheat in the microwave for 10-15 seconds before eating....they taste much better slightly warm or at room temp (rather than cold).

Notes:   I love recipes where you get to dump in all of the ingredients all at once!    I don't have time for multi-step recipes.   I honestly usually make these with only 1/3 cup of brown sugar (rather than 1/2), but my child is used to eating baked goods with very low sugar.  Most people prefer a slightly sweeter my advice is to start with 1/2 cup sugar, and if you like them, make them again with only 1/3 cup and see if you still like them.  These muffins are a great way to get a nice green vegetable into your child (or you!) at breakfast.  I serve these with bacon, eggs and fruit :)