Kale, Banana and Sweet Potato Muffin Tin
Author: Clancy Cash Harrison MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 6
www.healthybabybeans.com Recipe inspired from The Muffin Tin Cookbook.
Ingredients
- ½ cup raw kale leaves finely chopped and massaged with 1 tsp olive oil and a dash of salt (substitute salt with kelp)
- 1 cup diced sweet potato
- 1 medium ripe banana
- 1 tablespoon pastured butter (divided 6 times)
Instructions
- Prepare vegetables.
- Mix kale and mashed banana together.
- Stir in sweet potato.
- Add veggies to muffin tin liner (I use silicone cups).
- Top each with butter.
- Bake on 350 for approximately 50 minutes or until potatoes are tender.
- Serve and enjoy!
This recipe was a hit with my 16 month old. I did not like how the kale crisped up but he ate in anyway. I will make this one again for sure! This recipe was inspired by The Muffin Tin Cookbook. Her recipe is slightly different (does not use banana but maple syrup) and she puts the sweet potato cut in coins on top of the kale which I am sure would prevent the kale from dehydrating. I adapted this recipe to meet the needs of my little one.
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Thanks for sharing. Great post!!!
The muffins sound delicious!
You always make me hungry when I read your posts!!
Oh, this sounds fab!
Yum. Shared and drooled, just a little *smile*
Peace and good.
That looks yummy!!!! I stumbled this.
i stumbled this page
I love kale, but it’s hard to find recipes for it. Thanks for sharing… OH, I’d leave out the sweet potatoes .. I’ve never liked sweet potatoes.
Beautiful photos on this creative and colorful recipe!
Love this healthy combination of healthy fruit and veggies – you rock!