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Carrot Banana Muffins

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<p><a href="https://www.flickr.com/photos/vegan-baking/4135137580/">Image Credit</a></p>
Ingredients
  Raisins 1⁄2 Cup (8 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Oat bran 1⁄2 Cup (8 tbs) (High-Fiber Hot Cereal)
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Rolled oats 1⁄2 Cup (8 tbs) (Regular Or Quick)
  Baking powder 1 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Banana 1 Medium, mashed to make about 1/3 cup
  Milk 1⁄4 Cup (4 tbs) (Regular, Low-Fat, Or Nonfat)
  Egg whites/1/4 cup frozen egg substitute, thawed 2 , lightly beaten
  Vegetable oil 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Shredded carrot 1⁄2 Cup (8 tbs)
  Walnuts 1⁄2 Cup (8 tbs)
Directions

Preheat oven to 400°F.
Grease 12 muffin cups or fill with paper cupcake liners and spray with cooking spray.
To Make Muffins: Pour enough boiling water over raisins to cover and let stand 5 minutes.
Drain well and set aside.
In a large bowl, stir together flour, oat bran, brown sugar, oatmeal, baking powder, cinnamon, baking soda, and salt.
Stir in banana, milk, egg whites, oil, and vanilla until mixture is thoroughly moistened.
Do not overmix; the batter should be lumpy.
Stir in raisins, carrots, and nuts, if using.
Spoon into muffin cups, filling two thirds full.
To Bake: Bake for 18 to 20 minutes, or until toothpick inserted in center comes out clean.
Remove from pans and serve warm. (Muffins may be stored at room temperature up to 2 days or frozen.
Reheat at 375°F. for 5 minutes or until warm.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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