Carrot Banana muffins (Modified from Eating Well Recipe)

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

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.