Steps to Prepare Super Quick Homemade Spiced Banana Carrot & Kale Muffins .. healthy, egg free


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

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A large assortment of instant health snacks is easily accessible. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to spiced banana carrot & kale muffins .. healthy, egg free recipe. You can have spiced banana carrot & kale muffins .. healthy, egg free using 14 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to prepare Spiced Banana Carrot & Kale Muffins .. healthy, egg free:
  1. You need 2 cup all purpose flour or whole wheat flour
  2. Provide 3/4 cup packed brown sugar
  3. You need 2 1/4 tsp baking powder
  4. Get 1/2 tsp baking soda
  5. Get 1 tsp ground cinnamon
  6. Prepare 1/2 tsp ground nutmeg
  7. Prepare 1/2 tsp salt
  8. Prepare 1/4 cup canola oil
  9. Take 1 cup 1% milk
  10. Prepare 1 3/4 oz fresh kale (leaves only)
  11. You need 3/4 cup over ripe mashed banana
  12. Prepare 3/4 cup grated/shaved carrot
  13. Use 1 cup raisins
  14. You need 3/4 tsp almond extract
Instructions to make Spiced Banana Carrot & Kale Muffins .. healthy, egg free:
  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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