2cupsflourI like to use 1 cup white, 1 cup whole wheat
¾teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsea salt
2teaspoonground cinnamon
¼teaspoonground nutmeg
⅛teaspoonground cloves
2largeeggs
3tablespoonolive oil
¼cups+2 tablespoon whole milk
⅓cupsfull fat plain Greek yogurt
¼cupsmaple syrup
1teaspoonvanilla extract
½teaspoonalmond 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.
Keyword muffins with no white sugar, muffins with vegetables