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Jumbo Banana-Carrot Muffins

Total Time

Prep: 25 min. Bake: 25 min.

Makes

9 jumbo muffins

—Julye Byrd, Azle, Texas

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, separated
  • 1 tablespoon honey
  • 1/4 teaspoon grated orange zest
  • 2 medium ripe bananas, mashed
  • 1 cup shredded carrots
  • 1/2 cup unsweetened applesauce

Directions

  1. In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce.
  2. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Editor's Note: This recipe contains no oil or butter.

Nutrition Facts

1 each: 200 calories, 1g fat (0 saturated fat), 47mg cholesterol, 335mg sodium, 44g carbohydrate (25g sugars, 2g fiber), 4g protein.

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