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Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:18Yield:1 /2 dozen muffinsJump to Nutrition Facts
Cook Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:18Yield:1 /2 dozen muffins
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:18
Servings:
18
Yield:1 /2 dozen muffins
Yield:
1 /2 dozen muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupraisins¾cupwhole-wheat flour¾cupall-purpose flour1cupoat bran½cuptoasted wheat germ2teaspoonsbaking powder1teaspoonbaking soda¼teaspoonsalt2teaspoonsground cinnamon¼teaspoonground allspice4large egg whites1 cup packed brown sugar, or 1/2 cup Splenda Sugar Blend for Baking1 cup mashed bananas, (2 medium bananas)½cuplow-fat milk¼cupcanola oil1teaspoonvanilla extract2 cups shredded carrots, (4 medium carrots)⅓cupchopped walnuts
Cook Mode(Keep screen awake)
Ingredients
1cupraisins
¾cupwhole-wheat flour
¾cupall-purpose flour
1cupoat bran
½cuptoasted wheat germ
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
2teaspoonsground cinnamon
¼teaspoonground allspice
4large egg whites
1 cup packed brown sugar, or 1/2 cup Splenda Sugar Blend for Baking
1 cup mashed bananas, (2 medium bananas)
½cuplow-fat milk
¼cupcanola oil
1teaspoonvanilla extract
2 cups shredded carrots, (4 medium carrots)
⅓cupchopped walnuts
Directions
Preheat oven to 400 degrees F. Coat 18 standard-size (2 1/2-inch) 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, oat bran, wheat germ, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
Whisk egg whites in a medium bowl until frothy. Add brown sugar (or Splenda) 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 with a rubber spatula until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.
Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Tips
Originally appeared: EatingWell Magazine, September/October 1996
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Nutrition Facts(per serving)199Calories6gFat36gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
