I had a bag a kale in the fridge and bananas in the freezer, and I needed a breakfast item for the week.
And that’s about as hard as I thought about creating this recipe.
- 3 small bananas, over-ripe
- 1 cup kale (chopped finely)
- 1 tsp pure vanilla extract
- 1 large egg
- 1/2 cup canola oil
- 1/2 cup coconut milk (or sub dairy milk)
- 2/3 cup granulated sugar
- 1 tbsp light brown sugar
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp sea salt (or 1/4 tsp table salt)
- 1-1/8 tsp baking soda
- 1-2/3 cups all-purpose flour (or 1 cup all purpose and 2/3 cup whole wheat)
- 1/2 cup chocolate chips
- brown sugar
- old fashion oats
- chocolate chips
- Preheat the oven to 375 degrees.
- Grease or line 12 muffin cups.
- In a large mixing bowl (or electric mixer), mash the bananas and kale. Add the vanilla, egg, oil and milk. Mix well. Add the sugars and stir again.
- Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour and chocolate chips, until just combined.
- Divide the batter among 12 muffin cups, about 3/4 full. Sprinkle with the chocolate chips, brown sugar, and oats.
- Bake for 15-17 minutes, until the muffin tops look set. Remove from the oven and place the muffins on a cooling rack. Serve warm or at room-temperature.
- Keeps up to 5 days, refrigerated.