Preheat oven to 375°F
Prepare kale by rinsing in cold water and drying well.
Remove stems from the leaves and discard the stems.
Chop kale into small 1/4 inch pieces. Then weigh.. u should have about 1 3/4oz.
Spray 6 jumbo muffin cups with baking spray.
In a large bowl sift together all dry powdery ingredients.
In a blender place milk, oil, almond extract and kale.
"Pulse" a few times. Until blended but not pureed! U want chunks of kale!
Pour kale mix into a medium bowl. And wisk in mashed banana.
Stir in carrots.
Place raisins in a small bowl and cover with water. Place bowl in microwave and cook on high for 2.5 minutes.
Let raisins rest in water for another 2 minutes and drain raisins well.
Stir raisins into kale carrot mix.
Pour the wet kale mix into the sifted dry ingredient bowl.
Fold/stir together until just combined. Do not overmix!
Evenly Fill muffin cups to almost full.
Bake 25-30 minutes or until toothpick inserted into center comes out clean.
Remove from oven and let stand 5 minutes then remove to a wire rack for cooling.
Serve warm or cool with or without butter.
Enjoy!
