Tricia’s Carrot Kale Mini Muffins
Extra veggies and whole grain make this the perfect snack or breakfast on the run.
Ingredients
- 1.5 cup Whole Wheat Flour
- 1 cup Unbleached Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Sea Salt
- 1 Egg
- 1.25 cup Milk
- 1 Ripe Banana
- 2 tablespoons Olive Oil or Melted Butter
- 1 cup Frozen Kale
- 1 Large Carrot
- 1 tablespoon Honey or Maple Syrup
Instructions
Combine dry ingredient in bowl and set aside.
Using your food processor or vitamix combine Egg, Milk, Banana and Melted Butter and Honey. Blend until smooth.
Add kale and carrot and pulse until rough chop.
Add your dry ingredients and continue to pulse just until combined.
Oil mini muffin pans fill mostly to the top and bake at 400° for 10 - 12 minutes. (Our convection oven baked these in just under 10 minutes.)