Carrot Banana muffins (Modified from Eating Well Recipe)

Name: Carrot Banana muffins (Modified from Eating Well Recipe) Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 20
Ingredients: 1 C raisins; 3/4 c Spelt flour; 3/4 C Barley flour; 1 cup oat bran toasted; 1/2 cup wheat germ toasted; 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 2 tsp cinnamon (Vietnamese is best); 1/4 tsp allspice or mace; 4 large egg whites; 2/3 cup packed brown sugar; 1/3 cup + 2 heaping Tbsp Erythritol; 1 cup mashed bananas (2 med); 1/2 cup low-fat milk (or fat free 1/2 & 1/2); 1/8 cup canola oil; 1/8 cup applesauce unsweetened; 1 tsp vanilla extract; 2 cups shredded carrots (4 med); 1/3 cup walnuts or pecans

Minutes to Prepare: 40
Minutes to Cook: 15

Number of Servings: 20

Ingredients

1 C raisins3/4 c Spelt flour3/4 C Barley flour1 cup oat bran, toasted1/2 cup wheat germ toasted2 tsp baking powder1 tsp baking soda1/4 tsp salt2 tsp cinnamon (Vietnamese is best)1/4 tsp allspice or mace4 large egg whites2/3 cup packed brown sugar1/3 cup + 2 heaping Tbsp Erythritol1 cup mashed bananas (2 med)1/2 cup low-fat milk (or fat free 1/2 & 1/2)1/8 cup canola oil1/8 cup applesauce, unsweetened1 tsp vanilla extract2 cups shredded carrots (4 med)1/3 cup walnuts or pecans

Directions

Preheat oven to 400 (or 375 if convection)
Spray 18 - 20 2 1/2" muffin tins (or use non-stick and no spray
Place raisins in small bowl, cover with hot water & soak 5 min. Drain & set aside.
mix dry ingredients in large bowl
whisk egg whites til frothy. Add brown sugar and mix til dissolved. Mix in bananas, milk, oil, applesauce & vanilla
Add wet ingredients to dry and mix just til combined.
Stir in carrots and drained rasins.
Scoop batter into muffin tins
Sprinkle with nuts
Bake 15-20 min til top springs back when lightly touched
Cool in pan 5 min
Turn out onto wire rack

Serving Size: 2 1/2" muffin

Number of Servings: 20

Recipe submitted by SparkPeople user WEINGLASS.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 143.6
Total Fat: 3.5 g
Cholesterol: 0.3 mg
Sodium: 1,559.1 mg
Total Carbs: 34.6 g
Dietary Fiber: 2.8 g
Protein: 3.4 g

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