Carrot & Banana Muffins

September/October 1996, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (75 votes)

Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast.

"My whole family loved these muffins! I used oatmeal (instead of oat bran) and skim milk (instead of low fat milk). And used 1/2 cup of Splenda (not the blend). They are wonderfully moist and just the right sweetness. "
Carrot & Banana Muffins

13 Reviews for Carrot & Banana Muffins


These were good but a little sweet. I will definitely make them again using less sugar.


Very good and moist. Make sure the carrots are quite thin, though. This has become our new standard banana bread :)


These muffins were great! Very moist. My young kids gobbled them up. We will definately make them again.

Comments (1)


emja wrote 4 years 6 weeks ago

Is there anyway to make this in a loaf pan instead of muffins? I assume it would have about a 1 hour bake time, but with all those ingredients it's probably very dense AND wouldn't want to experiment and have it go wrong...too costly!

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