Protein muffins with banana and kale

A banana-flavoured muffin with added kale!

Prep Time15

Cook Time30

Servings:

2 ripe bananas peeled
1 Medjool date
2 cups (500 ml) kale
¾ cup (180 ml) plain Greek yogurt 0%
¾ cup (180 ml) rolled oats* (small or large)
¾ cup (180 ml) textured vegetable protein (PVP)
½ cup (125 ml) liquid egg whites (or 2 whole eggs)
½ cup (125 ml) unsweetened fortified vanilla almond drink (or other fortified vegetable drink or cow's milk)
½ cup (125 ml) oat flour (or whole wheat if you can eat gluten)
⅓ cup (80 ml) vanilla protein powder (optional)
3 tbsp (45 ml) of hemp seeds
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) ground cinnamon

Preheat oven to 350F and line a muffin tin with 12 small pieces of parchment paper.
In a food processor, blend the following ingredients (bananas, kale, dates, egg whites, almond drink, yogurt) until smooth.
In a bowl, combine all dry ingredients.
Stir wet ingredients into dry ingredients. Mix well.
Divide the mixture evenly between the 12 muffin cups.
Bake for about 30 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

*Ensure that oat flour and flakes are certified gluten-free if celiac or intolerant.

Recipe and photo by Marianne Lamy,