Banana kale matcha muffins

Would you like some green smoothie muffins for a breakfast?

Banana kale matcha muffins

Ø5cm 10pieces

(A)Dry ingredients. 1 cup spelt flour(type630) 1 cup almond flour (=100 g )　 1/4 cup raw cane sugar 1 tbsp Baking powder

(B)Ingredients to mix with a hand blender ２ ripe bananas (=200g) 50g frozen kale 1 tbsp golden flax seeds 3/4 cup aquafaba (1 can of EDEKA’s chickpea) 20 ml olive oil 1 tbsp Apple cider vinegar 2tsp matcha tea powder

It is very simple, just mix the ingredients and bake for 20 minutes.

First, start preheating the oven

Add all the ingredients (A) into a bowl and whisk it.

Remove all the aquafaba（water) from the canned chickpeas (Please select less salty ones).We are going to use only the pea water for this recipe!

I like to use this Edeka’s 400ml boiled chick peas because it’s not too salty and

provides just enough water for this recipe.

.

Now blend all the (B) ingredients with a blender.

I got some golden flax seed here today but you can use chia seeds or normal brown

flax seeds too.

When this smoothie is ready, roughly mix it with (A) using a whisk.

This dough is enough for 10 small muffins.

Line a baking tray with paper cups and fill with the batter.

Bake at 180°C for 20 minutes.

It's a reduced fat recipe.

The paper will stick to the baked muffins right after baking.

Once they are cooled, the paper can be removed from the muffins easily.

Please wait about 30mins if you want to remove the paper without a mess.