Carrot Kale Muffins Recipe

Name: Carrot Kale Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 4 tablespoons unsalted butter softened; 1/2 cup brown sugar packed; 1/2 cup plain greek yogurt; 1 egg; 1 teaspoon vanilla; 1 cup shredded carrots made in your KitchenAid(R) Food Processor, instructions below; 1 cup kale finely chopped, made in your KitchenAid(R) Food Processor, instructions below; 1/4 cup dried apricots chopped; 1/4 cup golden raisins

Servings: persons

1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter softened
1/2 cup brown sugar packed
1/2 cup plain greek yogurt
1 egg
1 teaspoon vanilla
1 cup shredded carrots made in your KitchenAid(R) Food Processor, instructions below
1 cup kale finely chopped, made in your KitchenAid(R) Food Processor, instructions below
1/4 cup dried apricots chopped
1/4 cup golden raisins

1
Heat the oven to 375u00b0F. Spray the Muffin Pan from your KitchenAid(R) 5-Piece Bakeware Set with cooking spray.
2
Prep the carrots and kale separately in your KitchenAid(R) Food Processor. Start by shredding the carrots on high, then process the kale on pulse until finely chopped. Set aside.
3
In a large bowl, whisk the flours, baking soda, cinnamon, baking powder, ginger and nutmeg until combined. In the bowl of your Stand Mixer fitted with the flat beater, beat the butter and brown sugar until smooth and creamy. Add the Greek yogurt, egg and vanilla. Stir until just combined.
4
Add the flour mixture to the butter mixture. Stir until just combined. Stir in the carrots, kale, apricots and raisins until just incorporated.
5
Spoon the batter evenly into the prepared Muffin Pan. Bake 16 to 18 minutes until a toothpick inserted in the center of each muffin comes out clean. Cool 5 minutes, then transfer the muffins to a cooling rack to cool completely.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and more.

Yes, Carrot Kale Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Kale Muffins

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