Melissa Bodner Coaching

Banana Kale Muffins

Banana Kale Muffins

Prep Time: 15 minutes

Cook Time: 32 minutes

Serving Size: 12 muffins


  • 4 eggs
  • 3 large ripe bananas, chopped
  • 1 bunch kale, washed, stemmed and chopped
  • 1/2 coconut oil (virgin first cold pressed), melted
  • 1.5 cups certified gluten free oats (see instructions below) or oat flour
  • 1/3 cup Coconut Palm Sugar
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt


  1. Preheat your oven to 350oF.
  2. Line your muffin pan with 12 paper cupcake liners.
  3. Grind oats in a nutribullet or blender until finely ground (grind enough oats that you have 1.5 cups of flour).
  4. Add kale to the food processor and pulse until roughly chopped.
  5. Add the rest of the ingredients to the food processor and pulse until blended (scraping down the sides as needed).
  6. Fill the muffin cups ¾ full.
  7. Bake for about 30-32 minutes.
  8. Remove the muffins from the pan and cool on a wire cooling rack.
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My Story...

I started my first diet when I was 13. The low fat diet I followed was super easy. All you had to do was keep your fat down to 20 grams a day. You could eat cookies and processed junk, as long as the food was low-fat. And guess what? It worked. I lost 10 pounds over the summer, but that is about all I did that summer. I was too hungry and tired to do anything else… I really couldn’t function, and guess what else happened? I gained all the weight back the next year.