Carrot Zucchini Kale and Banana Muffins
Fluffy sweet muffins that hide a healthy secret of kale, zucchini, and carrots!
Ingredients
- ½ cups grated carrot
- ½ cups grated zucchini
- ½ cups finely chopped kale
- ½ cups banana
- 2 cups flour I like to use 1 cup white, 1 cup whole wheat
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs
- 3 tablespoon olive oil
- ¼ cups +2 tablespoon whole milk
- ⅓ cups full fat plain Greek yogurt
- ¼ cups maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 375℉.
- Shred zucchini, carrot, and dice kale. Squeeze out any excess liquid using hands or paper towel.
- In a large mixing bowl combine all dry ingredients.
- In a separate bowl combine all wet ingredients and banana and mix well. Muffins turn out the best if you leave the banana slightly chunky.
- Pour wet ingredients into dry mixture bowl (don't mix). Add shredded vegetables and combine all just until streaks of flour are gone but don't over mix.
- Line cupcake tins and fill each cup about ⅔ full. Bake at 375℉ for 5 minutes then decrease temperature to 350℉ for about 17 minutes. Cool on a rack to allow airflow underneath.
Tried this recipe?Let us know how it was!