Banana Carrot Pumpkin Raisin Walnut Protein mini-muffin

Arrowhead Mills Organic Oat Flour - 1/3 cup, 3 serving (remove)
King Arthur Flour Whole Wheat- 1/4 cup, 4 serving (remove)
*Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 2 serving (remove)
*Arrowhead Mills Organic Spelt Flour, 1 cup (remove)
Carrots, raw, 1 cup, grated (remove)
Egg White Protein Powder - Jay Robb's unflavored - 1 scoop, 1 serving (remove)
Egg white, 1 serving (remove)
Egg, fresh, 1 large (remove)
*Canola Oil, .25 cup (remove)
*Motts unsweetened Applesauce, 6 oz (remove)
Pumpkin, cooked, 2 cup, mashed (remove)
Banana, fresh, 1 large (8" to 8-7/8" long) (remove)
Biochem sports Whey protein - 1 scoop, 1 serving (remove)
Water, tap, 1 cup (8 fl oz) (remove)
*Molasses, blackstrap, 1 tbsp (remove)
Brown Rice Syrup - 2 TBSP, 4 serving (remove)
Granulated Maple Sugar, 12 tsp (remove)
Maple Syrup, 1 cup (remove)
Walnuts, 1 cup, chopped (remove)
Raisins, 1 cup, packed (remove)
Baking Powder, 3 tsp (remove)
Baking Soda, 1 tsp (remove)
Salt, 1 tsp (remove)

mix the wet stuff first, then add the dry, then spoon in the raisins and walnuts
lightly coat the mini muffin pan with canola oil spray
baking is where it gets tricky - I think 325 for 1 hour and 15 minutes is best. I did 1 hour and they still were a little gooey the first time I did it and then at 350 they get too crusty. Still experimenting - also needed a little more spice.


Number of Servings: 72

Recipe submitted by SparkPeople user LADILADIDA.