These muffins are stuffed with kale. Yup, very green! I was skeptical at first, but my kids devoured them. The said they were “maniac good,” thus the name.
- 3 cups almond flour (or other gluten free flour – part coconut flour is yummy)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened applesauce
- vegan equivalent of 2 large eggs (use your favorite recipe or try one of these!)
- 4 tsp vanilla extract
- 4 cups kale, ribs removed, chopped, and loosely packed
- 2 ripe bananas
- 2/3 cup agave nectar (or honey, if not strictly vegan)
- 4 Tbsp coconut oil, melted
- 1/3 cup mini (gluten free, dairy free) chocolate chips
- Preheat oven to 350 degrees F. Grease two muffin tins or line with muffin papers.
- In a mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
- In a food processor, blend the wet ingredients (applesauce, eggs, vanilla, kale, bananas, maple syrup and coconut oil) until well-combined.
- Add the banana mixture to the dry ingredients and stir until combined.
- Add the chocolate chips (reserving some to sprinkle on top) and mix into batter.
- Scoop the batter into prepared muffins tins and sprinkle the tops with the remaining chocolate chips.
- Bake for about 30 minutes.
Adapted from: Prevention RD