Carrot Kale Muffins

Start your day with these hearty muffins! A slight sweetness from the carrots, raisins and spices makes a great pairing with the kale and the cornmeal.

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Carrot Kale Muffins

Preheat oven to 400 degrees

1 carrot shredded
8 oz – pureed carrots (puree yourself or substitute 2 – 4oz jars of baby food carrots)
1 teaspoon – pumpkin pie spice
1 teaspoon – cinnamon
2 tablespoons – honey (or maple syrup)
1 teaspoon – vanilla extract
1/2 cup finely diced lacinato kale
3/4 cup – hot pumpkin spice brewed tea or rooibos chai tea
3/4 cup – unsweetened almond milk
2 cups – whole wheat pastry flour
1 teaspoon – baking powder
1 teaspoon – baking soda
1/2 cup – corn meal
1 tablespoon – flax meal
4 oz – raisins
2 tablespoons rolled oats for sprinkling on muffin tops

Shred carrot into bowl.
Add pureed carrots, spices, extract, kale and hot brewed tea
Let bowl sit for 3 minutes for kale to soften
Stir mixture while adding the almond milk.
In a separate bowl, mix dry ingredients and raisins saving the oats for later
Combine wet and dry ingredients just until well mixed
Fill parchment muffin liners with batter until nearly full 1/8” from top
Sprinkle rolled oats on the top of muffins

Makes 12 muffins

Bake for 30-35 minutes, let cool for 10-15 minutes on a rack before eating.


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