Inside Scoop: These kid-friendly, incredibly healthy, Kale & Blueberry Banana Blender Muffins are simple to put together, taste amazing and are a great way to get your greens in.


Banana blender muffins. Whoever’s incredibly busy (or lazy) butt decided that they wanted to throw muffin ingredients in a blender, pour batter and bake, was a genius!

Banana blender muffins are KEY for the busy lady, mom, foodie…human, because they are so easy to make. We always forget just how easy they are to make. Some recipes require literally less than 10 ingredients, most recipes create fabulous muffins that use oat flour and bananas, and a blended batter, you really can’t go wrong (seriously, blender muffins are that easy).

So, Jenni created this recipe as a way to get more veggies and protein into her mini’s diet. She had leftover kale and thought, what better way than in a muffin, because if you know kids, they love muffins!

We’re ones for adding veggies in where we can, both enhancing dishes with hidden veggies, as well as enhancing veggies as a side dish (or full dish) to add fiber, and nutrients to your meals. In this case, we totally hid them, and these little muffins remind us of Green Eggs & Ham, because if you aren’t used to eating green foods, you may be off put by the thought of eating a green muffin, and then you try it and realize A) you can’t taste the green in it at all, and B) they delicious, yo!

Kale is one of those greens that has an incredible nutritional profile, it is high in Vitamin K (like for 1 cup cooked kale there is 1180% of your RDA, yes, you read that right), Vitamin K is one of those fat soluble vitamins that we don’t talk a lot about, but it is sooo important. It is an antioxidant that is vital for bone support and heart health.

If you aren’t a kale fanatic, adding it to muffins and baked goods is a great way to get your Vitamin K in.

Not only is this recipe great for adding vitamins and minerals, but it is high in protein, and low in sugar/ contains no refined sugar, making it a great treat for balancing blood sugars and curbing cravings.

Muffin it up for you, your kids, your family members, anyone who’s into that kind of thing.

And, if you’re digging this whole muffin style and want another incredibly healthy and delicious recipe in your repertoire, check out these vegan Apple & Banana Breakfast Oat Cups.

Don’t forget to snag a copy of your Healthy Pantry Shopping Checklist, a complete shopping list that’s downloadable, printable and totally fridge-able, download your copy here:


banana blender muffin
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Kale & Blueberry Blender Muffins

If you have a hard time eating your greens, these high protein, low sugar blender muffins are perfect for you! Kid friendly, gluten free, made with yogurt and bananas, and incredibly delicious.
Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 188 kcal


  • 2 bananas ripe medium-size
  • 1-2 cups kale or a bunch of kale leaves, de-stemmed
  • 1/2 cup peanut butter or sunflower butter for nut free substitute
  • 1/3 cup full fat Greek yogurt
  • 1/2 cup maple syrup
  • 2 eggs
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup blueberries thawed or dark chocolate chips


  1. Preheat oven to 350F.
  2. Take all ingredients (except for blueberries/ chocolate chips) and place in a blender (place peanut butter in last).
  3. Blend until fully mixed, there should be no chunks and it should look creamy and smooth.
  4. Pour batter into a lined muffin tray (or use coconut oil to line the tray), filling ¾ the way full.
  5. Bake for 20-23 minutes, or until golden on top and toothpick comes out clean.
Nutrition Facts
Kale & Blueberry Blender Muffins
Amount Per Serving
Calories 188 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 167mg 7%
Potassium 311mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 12g
Protein 6g 12%
Vitamin A 12.2%
Vitamin C 10.9%
Calcium 6.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


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