Kale Carrot Muffins
Kale Carrot Muffins

Photo Credit

Kate Scarlata
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This Recipe

  • Skill Level: Beginner
  • Serves: 12
  • Start to Finish: 25 minutes

Nutrition Facts

Amount per serving:
Total Calories: 177
  • 197mg Sodium
  • 22g Carbs
  • 2g Fiber
  • 9g Fat
  • 1g Saturated Fat
  • 4g Protein
  • 83mg Calcium
  • 1mg Iron
177197mg22g2g9g4g1g

A mix of brown rice and buckwheat flours give these muffins a deep nuttiness that's accentuated by the crunchy almond topping.

Ingredients:

  • 2 extra-ripe bananas, mashed
  • 2 tablespoons pure maple syrup
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 3/4 cup quinoa flakes
  • 1/2 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon plus 1 pinch cinnamon, divided
  • 1 cup finely chopped kale leaves
  • 1/2 cup grated carrots
  • 1/3 cup sliced almonds
  • 2 tablespoons granulated sugar
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Directions:

Directions

1. Preheat oven to 350 degrees and line a 12-cup muffin tin with liners.
2. In medium bowl, mix bananas, maple syrup, eggs, vegetable oil, vanilla, and water to combine. Add quinoa flakes, flours, baking powder, baking soda, and 1/2 teaspoon cinnamon and mix. Fold in kale and carrots. Fill muffins cups 3/4 full with batter.
3. Mix almonds with sugar and 1 pinch cinnamon. Sprinkle mixture over batter. Bake muffins 12 minutes or until golden on top.

Recipe provided by Kate Scarlata of Blog.KateScarlata.com

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