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

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

Spiced Banana Carrot & Kale Muffins .. healthy, egg free. Chai Spiced Carrot & Banana Muffins. Get the best of both worlds with these hybrid muffins, a combination of carrot cake and banana bread. These are only lightly spiked with coconut sugar.

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.

Spiced Zucchini, Carrot and Banana Bread Print.

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

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

1. You need 2 cup of all purpose flour or whole wheat flour.

2. You need 3/4 cup of packed brown sugar.

3. You need 2 1/4 tsp of baking powder.

4. You need 1/2 tsp of baking soda.

5. You need 1 tsp of ground cinnamon.

6. You need 1/2 tsp of ground nutmeg.

7. You need 1/2 tsp of salt.

8. It’s 1/4 cup of canola oil.

9. Prepare 1 cup of 1% milk.

10. Prepare 1 3/4 oz of fresh kale (leaves only).

11. Prepare 3/4 cup of over ripe mashed banana.

12. It’s 3/4 cup of grated/shaved carrot.

13. You need 1 cup of raisins.

14. Prepare 3/4 tsp of almond extract.

A recipe for spiced zucchini, carrot and banana bread that can also be easily transformed into.

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

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

In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.

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

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!.

Add to banana mixture and mix well.

Stir in carrots and oats; mix well.

In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon.

In a small bowl, whisk the eggs, bananas and oil.

Stir into dry ingredients just until moistened.