Low-Cal Carrot Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 eggs, beaten1 c. pre-sweetened applesauce1/4 c. soy milk (original or vanilla)1/2 c. orange juice1-2 medium bananas, mashed2 c. carrots, grated1/2 c. brown sugar3 T. flaxseed, ground2 T. protein powder1 t. cinnamon1 1/2 t. baking soda1 1/2 t. baking powder1 3/4 c. flour1/4 tsp salt
Preheat oven to 350 degrees.
Combine all wet ingredients in a mixing bowl and mix until blended. Mixture may be lumpy (because of bananas). Add dry ingredients and mix until well combined. Line a muffin tin with paper cups or lightly spray with non-stick cooking spray. Spoon batter into holes, filling about 3/4 full. Bake for 15 - 20 minutes until tops are firm and browned.
Makes 24 muffins.
Suggestions:
For sweeter muffins, increase brown sugar or substitute with honey.
For 'lighter' muffins, reduce banana or use 2 egg whites (beaten) in place of the 2 eggs.
Number of Servings: 24
Recipe submitted by SparkPeople user R.WEBB.
Combine all wet ingredients in a mixing bowl and mix until blended. Mixture may be lumpy (because of bananas). Add dry ingredients and mix until well combined. Line a muffin tin with paper cups or lightly spray with non-stick cooking spray. Spoon batter into holes, filling about 3/4 full. Bake for 15 - 20 minutes until tops are firm and browned.
Makes 24 muffins.
Suggestions:
For sweeter muffins, increase brown sugar or substitute with honey.
For 'lighter' muffins, reduce banana or use 2 egg whites (beaten) in place of the 2 eggs.
Number of Servings: 24
Recipe submitted by SparkPeople user R.WEBB.
Nutritional Info Amount Per Serving
- Calories: 77.6
- Total Fat: 0.9 g
- Cholesterol: 17.7 mg
- Sodium: 224.0 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.0 g
- Protein: 2.1 g
Member Reviews
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ANGIEBROYLES
These are delicious- you would never know they are healthy! I even used spenda brown sugar mix and part oat flour and part brown flour to make them even healthier. I ran out of muffin cups but they came out of the pan okay. The muffin cups were definetely easier. My picky kids even ate them! - 6/16/09
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NADIA_MARG
I just finished making these muffins with a few substitutions: wheat germ instead of protein powder and I used all whole wheat flour.Homemade unsweetened apple juice instead of oj. Substituted non-fat vanilla yoghurt instead of soy milk. Bypassed sugar altogether. They came out moist and tasty! :) - 2/27/11
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BAYGIRL86
Do you think skim milk could be substituted for the soy milk? - 7/7/09
Reply from POSITIVELYFIT (7/8/09)
definitely - i use soy because I have problems digesting cows milk (and I like the vanilla flavor!). If you want to make it more vanilla-y, you could add some vanilla extract and use skim instead