Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray and set aside.

In a large bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Mix well and set aside.

In a medium mixing bowl cream the brown sugar and butter. Add in the Greek yogurt and mix well. Stir in the egg and vanilla.

Pour the yogurt mixture into the flour mixture and mix well. The mixture will be dry and crumbly.

Stir in the carrots, kale, raisins, and orange zest. Mix until just combined.

Spoon the mixture into the muffin tin filling each cup 2/3 of the way full.

Bake for 15-18 minutes or until the tops are turning gold and a toothpick inserted into the muffin comes out clean.

Let cool for 5 minutes before removing the muffins from the tin and cooling completely on a wire rack.

Store in an air tight container for up to 5 days.