Carrot & Kale Muffins

Thanks to one of my best friends (who is vegan), I have this tasty new breakfast recipe which is great for toddlers and grabbing something easy when we're on the run in the morning to school and work! I freeze them and then toss them in the microwave for a quick breakfast. She loves them!

They also happen to be a great snack for me while breastfeeding, since they're loaded up with good-for-me veggies and tastiness. Feel free to add other nuts or raisins too. Enjoy!

INGREDIENTS

• 1.5 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon all spice
• 1/3 cup sugar
   
• 1.5 cups applesauce
• 1 teaspoon vanilla
• 1.5 cups carrots
• 1 handful walnuts
• 1 handful kale

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Blend the carrots, kale and walnuts in a food processor and set aside.
3. Mix all the dry ingredients together in a large bowl.
4. Add the applesauce, vanilla, and veggie mix.
5. Mix until everything just wet.
6. Put into cupcake tins and bake at 350 for 20-25 minutes.