Eat-Your-Greens Breakfast Muffins
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
We packed these muffins with lots of good-for-you ingredients to kickstart your morning: yogurt, banana, kale, and matcha powder (finely ground green tea). Don’t forget the paper liners for no sticking worries and grab-and-go simplicity. Shopping tip: Look for matcha at health-food stores and Asian markets or order it online.
Ingredients
White whole wheat flour
1 cup(s)
All-purpose flour
1 cup(s)
Sugar
⅓ cup(s)
Matcha (green tea powder)
1½ Tbsp
Baking powder
2 tsp
Ground cinnamon
1 tsp
Baking soda
½ tsp
Table salt
½ tsp
Plain fat free yogurt
⅔ cup(s)
Canola oil
¼ cup(s)
Banana
2 medium
Kale
5 oz
Egg
1 large egg(s)
Vanilla extract
1½ tsp
Instructions
1
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
2
Whisk together whole-wheat flour, all-purpose flour, sugar, matcha powder, if using, baking powder, cinnamon, baking soda, and salt in large bowl.
3
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.
4
Let muffins cool in pan on wire rack 5 minutes. Remove muffins from pan and place on rack. Serve warm or at room temperature.
5
Serving size: 1 muffin
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