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Carrot Banana Muffins Recipe
|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|
|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)|
Serving size: Complete recipe
Calories 2190 Calories from Fat 644
% Daily Value*
Total Fat 75 g115.3%
Saturated Fat 9.7 g48.7%
Trans Fat 0 g
Cholesterol 5.6 mg
Sodium 1751 mg73%
Total Carbohydrates 369 g123.1%
Dietary Fiber 32.5 g130%
Sugars 177 g
Protein 49 g97.4%
Vitamin A 255.6% Vitamin C 26.9%
Calcium 70.7% Iron 81.8%
*Based on a 2000 Calorie diet
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.)