Spiced Banana Carrot & Kale Muffins .. healthy, egg free

Name: Spiced Banana Carrot & Kale Muffins .. healthy, egg free
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup all purpose flour or whole wheat flour; 3/4 cup packed brown sugar; 2 1/4 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1/4 cup canola oil; 1 cup 1% milk; 1 3/4 oz fresh kale (leaves only); 3/4 cup over ripe mashed banana; 3/4 cup grated/shaved carrot; 1 cup raisins; 3/4 tsp almond extract

renee @renee1234

like my banana spinach muffins these muffins are healthy, super moist & delicous. packed with vitamins & minerals. best served with a bit of melted butter or eaten alone. its a cross between savory and sweet. even if you dont like kale you will like these! i do hope you try them!

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Ingredients

6 servings

2 cupall purpose flour or whole wheat flour
3/4 cuppacked brown sugar
2 1/4 tspbaking powder
1/2 tspbaking soda
1 tspground cinnamon
1/2 tspground nutmeg
1/2 tspsalt
1/4 cupcanola oil
1 cup1% milk
1 3/4 ozfresh kale (leaves only)
3/4 cupover ripe mashed banana
3/4 cupgrated/shaved carrot
1 cupraisins
3/4 tspalmond extract

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Steps

1

Preheat oven to 375°F
2

Prepare kale by rinsing in cold water and drying well.
3

Remove stems from the leaves and discard the stems.
4

Chop kale into small 1/4 inch pieces. Then weigh.. u should have about 1 3/4oz.
5

Spray 6 jumbo muffin cups with baking spray.
6

In a large bowl sift together all dry powdery ingredients.
7

In a blender place milk, oil, almond extract and kale.
8

"Pulse" a few times. Until blended but not pureed! U want chunks of kale!
9

Pour kale mix into a medium bowl. And wisk in mashed banana.
10

Stir in carrots.
11

Place raisins in a small bowl and cover with water. Place bowl in microwave and cook on high for 2.5 minutes.
12

Let raisins rest in water for another 2 minutes and drain raisins well.
13

Stir raisins into kale carrot mix.
14

Pour the wet kale mix into the sifted dry ingredient bowl.
15

Fold/stir together until just combined. Do not overmix!
16

Evenly Fill muffin cups to almost full.
17

Bake 25-30 minutes or until toothpick inserted into center comes out clean.
18

Remove from oven and let stand 5 minutes then remove to a wire rack for cooling.
19

Serve warm or cool with or without butter.
20

Enjoy!

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Cooksnaps

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renee @renee1234

on March 19, 2014 00:02

im 41 and a mom of 3 kids and 2 step kids.and one fiance jason.i love to cook and bake anything! i love trying new foods and new recipes.. and when i try something new with kids i always have a back up plan. i always try to come up with something new and interesting. im always changing my style cuz i love different.