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Kale Carrot Muffins

Kale Carrot Muffins

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

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.

Note

  • Recipe provided by Kate Scarlata of Blog.KateScarlata.com

Nutrition Information

Per serving: 177 kcal cal., 9 g fat (1 g sat. fat), 22 g carb., 2 g fiber, 4 g pro., 83 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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