Recipe: at dinner Spiced Banana Carrot & Kale Muffins .. healthy, egg free

Recipe: at dinner Spiced Banana Carrot & Kale Muffins .. healthy, egg free Delicious, fresh and tasty.

Spiced Banana Carrot & Kale Muffins .. healthy, egg free. Spiced Zucchini, Carrot and Banana Bread Print. A recipe for spiced zucchini, carrot and banana bread that can also be easily transformed into. If I come back in another life as a baked good I WILL BE THIS BREAD OF ALL BREADS.

Stir into dry ingredients just until moistened.

Are you really giving your all to social distancing if you haven't made banana bread with those too many bananas you bought at the store during week one?

Well, if you haven't — here's your chance to step it up.

You can cook Spiced Banana Carrot & Kale Muffins .. healthy, egg free using 14 ingredients and 20 steps. Here is how you achieve it.

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

1. Prepare of all purpose flour or whole wheat flour.

2. You need of packed brown sugar.

3. It’s of baking powder.

4. You need of baking soda.

5. Prepare of ground cinnamon.

6. Prepare of ground nutmeg.

7. Prepare of salt.

8. You need of canola oil.

9. You need of 1% milk.

10. Prepare of fresh kale (leaves only).

11. Prepare of over ripe mashed banana.

12. Prepare of grated/shaved carrot.

13. It’s of raisins.

14. You need of almond extract.

To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.

Working in batches, grind the sucanat to a fine powder using a spice grinder.

Whisk the sucanat with the dry ingredients in a large bowl.

In a separate bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla until combined.

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!.

In a large bowl, mix the flour, sugar, salt, baking powder, raisins and pistachios together.

In a large bowl, cream the butter or margarine.

Add brown sugar, sugar, allspice and nutmeg; beat until light and fluffy.

Mix in eggs and vanilla extract.

Add eggs, one at a time, beating well after each addition.