Carrot Banana Muffins Recipe
This yummy carrot banana muffins swept me off my feet, I bet it will do the same to you. It is a great breakfast. I would really appreciate a feedback on this recipe of carrot banana muffins. Thank You.
Ingredients
1/2 cup raisins
3/4 cup all-purpose flour
1/2 cup oat bran high-fiber hot cereal
1/2 cup (packed) light brown sugar
1/2 cup regular or quick rolled oats
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 medium banana, mashed (about 1/3 cup)
1/4 cup regular, low-fat, or nonfat milk
2 egg whites, lightly beaten, or 1/4 cup frozen egg substitute, thawed
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup shredded carrots
1/2 cup walnuts (optional)
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.)
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.)
