Eat-your-greens breakfast muffins
White whole wheat flour
Matcha (green tea powder)
Plain fat free yogurt
2 medium, thickly sliced
5 oz, baby variety
1 large egg(s)
- Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
- Whisk together whole-wheat flour, all-purpose flour, sugar, matcha powder, if using, baking powder, cinnamon, baking soda, and salt in large bowl.
- Combine yogurt, oil, and bananas in blender and puree. Add kale in batches and puree. Add egg and vanilla and pulse just until combined. Add yogurt mixture to flour mixture, stirring until flour mixture is just moistened. Spoon batter evenly into lined muffin cups. Bake until toothpick inserted in center of muffin comes out clean, about 20 minutes.
- Let muffins cool in pan on wire rack 5 minutes. Remove muffins from pan and place on rack. Serve warm or at room temperature.
- Serving size: 1 muffin