|10 min||15 min||12|
|1 1/2 cup||Wheat flour, whole wheat|
|1 tsp||Baking soda|
|1 tsp||Baking powder|
|1/3 cup||Maple syrup, pure|
|1 tsp||Vanilla extract, pure|
|1 medium egg||Egg (lightly beaten)|
|1/3 cup||Canola oil|
|1 medium||Banana (s) (mashed)|
|1/2 cup||Greek yogurt, vanilla, fat-free|
|1/2 cup||Kale (chopped)|
|1 1/2 cup||Frozen blueberries|
Preheat the oven to 400 degrees. Line a muffin tin with paper muffin/cupcake wrappers.
In a large bowl, whisk together the flour, baking soda and powder, salt and cinnamon.
In a medium bowl, mix the maple syrup, vanilla, lightly-beaten egg, yogurt, oil, kale and mashed banana.
Add wet ingredients to dry ingredients and stir. Gently fold in the frozen blueberries.
Fill the muffin cups about 2/3 full and bake for 12-15 minutes or until a toothpick inserted into the center of the muffin comes out clean.