Carrot & Banana Muffins

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

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Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr
Servings:
18
Yield:
1 /2 dozen muffins

Ingredients

  • 1 cup raisins

  • ¾ cup whole-wheat flour

  • ¾ cup all-purpose flour

  • 1 cup oat bran

  • ½ cup toasted wheat germ

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 teaspoons ground cinnamon

  • ¼ 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)

  • ½ cup low-fat milk

  • ¼ cup canola oil

  • 1 teaspoon vanilla extract

  • 2 cups shredded carrots, (4 medium carrots)

  • cup chopped walnuts

Directions

  1. Preheat oven to 400 degrees 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.

Tips

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts (per serving)

199 Calories
6g Fat
36g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 199
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 20g
Protein 5g 10%
Total Fat 6g 7%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Vitamin A 2068IU 41%
Vitamin C 2mg 2%
Folate 39mcg 10%
Sodium 192mg 8%
Calcium 51mg 4%
Iron 1mg 8%
Magnesium 44mg 10%
Potassium 277mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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