Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spiced banana carrot & kale muffins .. healthy, egg free. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Spiced Banana Carrot & Kale Muffins .. healthy, egg free is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Spiced Banana Carrot & Kale Muffins .. healthy, egg free is something which I have loved my whole life. They’re nice and they look wonderful.
.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.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Spiced Banana Carrot & Kale Muffins .. healthy, egg free:
- Prepare 2 cup all purpose flour or whole wheat flour
- Get 3/4 cup packed brown sugar
- Prepare 2 1/4 tsp baking powder
- Prepare 1/2 tsp baking soda
- Get 1 tsp ground cinnamon
- Get 1/2 tsp ground nutmeg
- Make ready 1/2 tsp salt
- Prepare 1/4 cup canola oil
- Prepare 1 cup 1% milk
- Prepare 1 3/4 oz fresh kale (leaves only)
- Prepare 3/4 cup over ripe mashed banana
- Prepare 3/4 cup grated/shaved carrot
- Get 1 cup raisins
- Make ready 3/4 tsp almond extract
I have made this moist and light carrot cake for Carr's Flour. It has a touch of orange and added moisture from the addition of banana. To this I have added the beautiful flavours of cinnamon. This is not your average carrot cake.
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!
Carrot Banana Bread - Moist, tender and full of flavor, vegan carrot banana bread makes a Today I have for you the BEST healthy vegan carrot banana bread recipe! It's moist with a nice texture, flavor. Inspired by the flavors of Moroccan cuisine, this silky carrot soup is subtly spiced with ginger, cumin, and cinnamon. Healthier Carrot Cake Banana Bread — a cross between moist carrot cake and banana bread. Topped with a cream cheese frosting!
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