No eggs-Lemon Kale Muffins

 

 

Lemon Kale Muffins

Servings: 12

 

Ingredients:

2 cups kale discard any woody stalks ½ cup mashed banana 2 teaspoons vanilla extract 3 Tablespoons lemon juice ½ cup butter ¾ cup sugar 1 ½ cups all-purpose flour 1 teaspoon of baking powder ½ teaspoon salt

Instructions:

Preheat oven to 325F. Line or grease a muffin tray. In a large bowl, cream together the butter and sugar until light and fluffy. Finely chop the kale leaves, then add banana, vanilla extract, and lemon juice to the butter and sugar mixture and mix well. Sift in flour, baking powder and salt and stir to gently combine. Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.

 

Nutritional analysis: Calories 173, Carbohydrates 25 g, Protein 2.1 g, Fat: 3.8 g, Sodium: 62 mg, Dietary Fiber 1 g, Total Sugars 9.4 g