The Daily Beet

22 Aug Carrot Kale Muffins

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Start your day with these hearty muffins! A slight sweetness from the carrots, raisins and spices makes a great pairing with the kale and the cornmeal.

Screen Shot 2014-08-22 at 11.31.18 AM

Carrot Kale Muffins

Preheat oven to 400 degrees

1 carrot shredded
8 oz – pureed carrots (puree yourself or substitute 2 – 4oz jars of baby food carrots)
1 teaspoon – pumpkin pie spice
1 teaspoon – cinnamon
2 tablespoons – honey (or maple syrup)
1 teaspoon – vanilla extract
1/2 cup finely diced lacinato kale
3/4 cup – hot pumpkin spice brewed tea or rooibos chai tea
3/4 cup – unsweetened almond milk
2 cups – whole wheat pastry flour
1 teaspoon – baking powder
1 teaspoon – baking soda
1/2 cup – corn meal
1 tablespoon – flax meal
4 oz – raisins
2 tablespoons rolled oats for sprinkling on muffin tops

Shred carrot into bowl.
Add pureed carrots, spices, extract, kale and hot brewed tea
Let bowl sit for 3 minutes for kale to soften
Stir mixture while adding the almond milk.
In a separate bowl, mix dry ingredients and raisins saving the oats for later
Combine wet and dry ingredients just until well mixed
Fill parchment muffin liners with batter until nearly full 1/8” from top
Sprinkle rolled oats on the top of muffins

Makes 12 muffins

Bake for 30-35 minutes, let cool for 10-15 minutes on a rack before eating.


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Ami Mackey for Engine 2
Ami Mackey

Ami Mackey is the Curator of Creative Content at Engine 2. She is also a food coach at Engine 2 and has been plant-strong since 2011. When she isn't attending to all things Engine 2, she is the Program Director at St Louis All City Boxing a nonprofit youth program. She has earned certificates from eCornell in Plant-Based Nutrition & Fitness Nutrition from NASM.

  • Edith
    Posted at 13:32h, 22 August

    They look good but a bit “wet”, Ami. I wonder if one could use a bit more flour to make them drier?

    • Ami Mackey
      Posted at 11:18h, 25 August

      The muffin in the photo that is in half was pulled apart when they were still hot, hence the pinched flat and moist look – these weren’t too wet after baking.

  • Penny
    Posted at 14:37h, 22 August

    these look quite tasty!

  • Nancy
    Posted at 07:24h, 23 August

    I also think that these look a bit wet. I often use flax in place of egg, but always added water to it to give it time to gel; is it not necessary to do that?

    I have lots of zucchini and I was hoping to substitute but with that pureed carrots I am not sure that it will work. Any body try this with zucchini?

    • Ami Mackey
      Posted at 11:18h, 25 August

      zucchini would work! Sub apple sauce for the pureed carrots.

  • Hahna
    Posted at 13:50h, 17 March

    Just wanted to say that these are amazing!!! Absolutely love them. My coworkers and I do a rotation where the last person to have a birthday brings treats for everyone on the next person’s birthday. I made these for my coworker’s bday, and everyone said they were great!

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