• 1 cup whole wheat flour
• 1 cup wheat bran
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 3 eggs (or 1/4 cup egg substitute)
• 2 tablespoons olive oil
• 1/3 cup molasses
• 1/2 cup raisins
• 1 teaspoon flour
• 1/2 cup sweet apple, chopped
• 2 cups Nature’s Greens® Kale, finely chopped

Heat oven to 375 F. In a large bowl, combine whole wheat flour, wheat bran, baking soda and salt. Set aside. In a medium bowl, beat together the almond milk, eggs, oil, and molasses. Pour liquid ingredients into the dry ingredients and stir until moist for approximately 20 seconds. Toss raisins with flour. Stir in floured raisins, apples, and kale. Fill 12 muffin holders. Bake for 15 - 20 minutes or until a cake tester inserted in the middle comes out clean.