Easiest Way to Cook Tasty Spiced Banana Carrot & Kale Muffins .. healthy, egg free

Spiced Banana Carrot & Kale Muffins .. healthy, egg free. Spiced Zucchini, Carrot and Banana Bread It all started when I set out to make banana bread to take along on my beach trip but wanted to give it a little oomph. I also had carrots and zucchini in the fridge from the farmers market. When I flew home the day after the Super Bowl, I was still thinking about those delicious and healthy vegetables… So I chose two of my favorites from that wholesome brunch plate to make these Healthy Spiced Carrot Zucchini Muffins!.

Yes, grab your whole carrots and shred them yourself. I use the fine shred on my box grater to create a thin, grated carrot. It provides extra moisture to the muffins and blends in seamlessly - a perfect for hidden veggies for your little ones! You can cook Spiced Banana Carrot & Kale Muffins .. healthy, egg free using 14 ingredients and 20 steps. Here is how you cook it.

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

1. You need 2 cup of all purpose flour or whole wheat flour.
2. It's 3/4 cup of packed brown sugar.
3. It's 2 1/4 tsp of baking powder.
4. Prepare 1/2 tsp of baking soda.
5. You need 1 tsp of ground cinnamon.
6. It's 1/2 tsp of ground nutmeg.
7. You need 1/2 tsp of salt.
8. You need 1/4 cup of canola oil.
9. You need 1 cup of 1% milk.
10. Prepare 1 3/4 oz of fresh kale (leaves only).
11. You need 3/4 cup of over ripe mashed banana.
12. It's 3/4 cup of grated/shaved carrot.
13. Prepare 1 cup of raisins.
14. You need 3/4 tsp of almond extract.

In a medium bowl, beat together the vegan butter, white sugar, and brown sugar until fluffy. In a large bowl, stir together butter and sugars until combined. Carrot Cake Banana Bread is the best of both worlds! Super moist, perfectly sweet, and glazed to perfection - you won't be able to stop at one slice!

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

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!.

If you are a lover of carrot cake and a lover of banana bread, this recipe will change your life. The spice is mild, but noticeable. Adding more would probably be fine. And a note: the dough does seem dry before adding the carrot. I think this is intentional, as carrot is very moist.