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Carrot & Banana Muffins

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

Your rating: None Average: 4.3 (56 votes)

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


READER'S COMMENT:
"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 Recipe

Makes: 1 1/2 dozen muffins

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 1 cup raisins
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 cup oat bran
  • 1/2 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4 large egg whites
  • 1 cup packed brown sugar, or 1/2 cup Splenda Sugar Blend for Baking
  • 1 cup mashed bananas, (2 medium bananas)
  • 1/2 cup low-fat milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots, (4 medium carrots)
  • 1/3 cup chopped walnuts

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Preparation

  1. Preheat oven to 400°F. Coat 18 standard-size (2 1/2-inch) muffin cups with cooking spray.
  2. Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.
  3. Whisk whole-wheat flour, all-purpose flour, oat bran, wheat germ, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
  4. Whisk egg whites in a medium bowl until frothy. Add brown sugar (or Splenda) and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.
  5. Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.
  6. Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Nutrition

Per serving: 198 calories; 6 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 36 g carbohydrates; 5 g protein; 3 g fiber; 194 mg sodium; 295 mg potassium.

Nutrition Bonus: Vitamin A (42% daily value), Selenium (17% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
1 hour or less
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Snack
Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Gifts
Kid-friendly
Vegetarian
Type of Dish
Baked Goods, quick breads & muffins
Snack
Publication
The EatingWell Diabetes Cookbook (2005)
September/October 1996
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