Carrot banana muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
5 Apple, Gala (medium), 2 extra large 2/3 cup Egg substitute, liquid 2/3 cup Brown Sugar 2 cups mashed Bananas 8 large Carrots shredded 2cups rolled Oats 3 cups Flour, white, 3 cup (remove) 3 cups Kelloggs All Bran Bran Flakes 2/3 cup Ground Flax Seeds 1 cup Wheat germ, crude, 1/3 cup Olive Oil 3 tsp Baking Soda, 3 tsp 1 tsp Baking Powder, 1 tsp Cloves, ground 1tsp cinamon
1: Mix oats, bran cereal in the processor and grind them up put in a large mixing bowl thenadd baking soda , baking powder , cinamon and cloves and mix well
2: Add flour, ground flax and wheat germ to the bowl
3: In the food processor grate or shred carrots one at a time, add the shredded carrots to the dry mixture.
4: wash and chop up the apples and puree them in the food processor , add bananas, oil, eggs and egg substitute to the banana/apple mixture.
5: Pour the mix to the rest of the ingredients in the bowl and mix.
6: Line the muffin tins or spread with cooking spray and spoon in the mixture (about 2 TBS) makes 28 muffins (using the 12 cup muffin baking pan)
7: Bake for 20 at 400 degrees.
8: After baking time remove from the oven and let stand for 5 minutes before removing muffins from the tins.
They keep well in the fridge or frozen.
6:
Number of Servings: 28
Recipe submitted by SparkPeople user TWINOMWE.
2: Add flour, ground flax and wheat germ to the bowl
3: In the food processor grate or shred carrots one at a time, add the shredded carrots to the dry mixture.
4: wash and chop up the apples and puree them in the food processor , add bananas, oil, eggs and egg substitute to the banana/apple mixture.
5: Pour the mix to the rest of the ingredients in the bowl and mix.
6: Line the muffin tins or spread with cooking spray and spoon in the mixture (about 2 TBS) makes 28 muffins (using the 12 cup muffin baking pan)
7: Bake for 20 at 400 degrees.
8: After baking time remove from the oven and let stand for 5 minutes before removing muffins from the tins.
They keep well in the fridge or frozen.
6:
Number of Servings: 28
Recipe submitted by SparkPeople user TWINOMWE.
Nutritional Info Amount Per Serving
- Calories: 204.6
- Total Fat: 5.2 g
- Cholesterol: 17.7 mg
- Sodium: 218.6 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 5.4 g
- Protein: 5.6 g
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