This is another great nutrient dense muffin recipe. These carrot banana muffins contain about 180 kcal, 5 grams of protein, and 3 grams of fibre. They are perfect for a breakfast on the go or a snack before a workout. What I really like about them (besides the fact that they contain a two different fruits and a vegetable) is that a lot of the sweetness comes naturally from the raisins, bananas, and carrots. To maximize the natural sweetness use very ripe bananas or defrosted, frozen bananas and flavourful carrots. ________________________________________________________________________________________
Carrot Banana Muffins
Makes about 1 1/2 dozen muffins
1 cup raisins
1 1/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground allspice
2 large eggs
2/3 cup packed brown sugar
1 cup mashed bananas, (2 medium bananas)
1/2 cup skim milk
1/4 cup canola oil
1 tsp vanilla extract
2 cups shredded carrots, (4 medium carrots)
1/3 cup chopped walnuts
- Preheat oven to 400°F. Coat 18 standard-size muffin cups with cooking spray.
- Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.
- Whisk whole-wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
- Beat eggs in a medium bowl until frothy. Add brown sugar and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.
- Make a well in the center of the dry ingredients. Add the wet ingredients; stir until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.
- Bake about 15 to 20 minutes. Let cool in the pan for 5 minutes.
Recipe adapted from: http://www.eatingwell.com/recipes/carrot_banana_muffins.html