pumpkin, carrot, banana muffins/bread

pumpkin, carrot, banana muffins/bread

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.1
  • Total Fat: 1.8 g
  • Cholesterol: 35.8 mg
  • Sodium: 642.0 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 8.6 g

View full nutritional breakdown of pumpkin, carrot, banana muffins/bread calories by ingredient

Number of Servings: 6


    Pumpkin, canned, without salt, 1 cup
    Banana, fresh, 1 medium
    1/2 cup shredded carrots
    Egg, fresh, 1 large
    egg white, fresh, 1 large
    Mott's Applesauce, Natural (unsweetened), 1/2 cup
    plain fat free yogurt, 1/2 cup
    Splenda Granulated, 1 cup

    Flour, white, .5 cup
    Whole Wheat Flour, 1.5 cup
    Baking Soda, 1 tsp
    Salt, 1 tsp
    Pumpkin Pie spice, 1.5 tsp


preheat oven to 350
mix pumpkin, banana, carrots,egg, egg whites, applesauce, and splenda in a large bowl. Mix other dry ingredients separately, then add into the pumpkin mixture.
place into 6 large greased muffin tins or 12 small greased tins. bake for 35-40 min or until toothpick comes out clean.

Number of Servings: 6

Recipe submitted by SparkPeople user POPCORNPUNCH.

TAGS:  Desserts |

Member Ratings For This Recipe

  • no profile photo

    I replaced the splenda with 2 tsp truvia and the whole wheat flour with gluten free flour so more of my patients could enjoy it. Ymmy!! - 8/11/11

  • no profile photo

    very very delicious and moist. SO healthy and filling. Perfect for breakfast, lunch, dessert, you name it. Absolutely phenomenal!!!! - 10/2/09