Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, spiced banana carrot & kale muffins .. healthy, egg free. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
.chai-spiced carrot banana bread version packed with pecans and fun chai spices and cream cheese frosting (I used my homemade Vegan Cashew Cream Cheese). I've had the baking bug lately and this spiced zucchini, carrot and banana bread is my favorite thing that I've baked over the last month or so. I can also easily be turned into muffins or mini loaves.
Spiced Banana Carrot & Kale Muffins .. healthy, egg free is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Spiced Banana Carrot & Kale Muffins .. healthy, egg free is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spiced banana carrot & kale muffins .. healthy, egg free using 14 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Spiced Banana Carrot & Kale Muffins .. healthy, egg free:
- Make ready 2 cup all purpose flour or whole wheat flour
- Make ready 3/4 cup packed brown sugar
- Get 2 1/4 tsp baking powder
- Take 1/2 tsp baking soda
- Prepare 1 tsp ground cinnamon
- Prepare 1/2 tsp ground nutmeg
- Prepare 1/2 tsp salt
- Get 1/4 cup canola oil
- Prepare 1 cup 1% milk
- Make ready 1 3/4 oz fresh kale (leaves only)
- Prepare 3/4 cup over ripe mashed banana
- Prepare 3/4 cup grated/shaved carrot
- Prepare 1 cup raisins
- Make ready 3/4 tsp almond extract
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Instructions to make Spiced Banana Carrot & Kale Muffins .. healthy, egg free:
- Preheat oven to 375°F
- Prepare kale by rinsing in cold water and drying well.
- Remove stems from the leaves and discard the stems.
- Chop kale into small 1/4 inch pieces. Then weigh.. u should have about 1 3/4oz.
- Spray 6 jumbo muffin cups with baking spray.
- In a large bowl sift together all dry powdery ingredients.
- In a blender place milk, oil, almond extract and kale.
- "Pulse" a few times. Until blended but not pureed! U want chunks of kale!
- Pour kale mix into a medium bowl. And wisk in mashed banana.
- Stir in carrots.
- Place raisins in a small bowl and cover with water. Place bowl in microwave and cook on high for 2.5 minutes.
- Let raisins rest in water for another 2 minutes and drain raisins well.
- Stir raisins into kale carrot mix.
- Pour the wet kale mix into the sifted dry ingredient bowl.
- Fold/stir together until just combined. Do not overmix!
- Evenly Fill muffin cups to almost full.
- Bake 25-30 minutes or until toothpick inserted into center comes out clean.
- Remove from oven and let stand 5 minutes then remove to a wire rack for cooling.
- Serve warm or cool with or without butter.
- Enjoy!
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