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

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.