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

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 cup s – 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

Preheat oven to 400 degrees

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.