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Carrot Banana muffins (Modified from Eating Well Recipe) is for Breakfast.

Carrot Banana muffins (Modified from Eating Well Recipe) takes 40 minutes to prepare.

Carrot Banana muffins (Modified from Eating Well Recipe) takes 15 minutes to cook.

Carrot Banana muffins (Modified from Eating Well Recipe) makes 20 servings.

The ingredients for Carrot Banana muffins (Modified from Eating Well Recipe) are:

1 C raisins
3/4 c Spelt flour
3/4 C Barley flour
1 cup oat bran, toasted
1/2 cup wheat germ toasted
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon (Vietnamese is best)
1/4 tsp allspice or mace
4 large egg whites
2/3 cup packed brown sugar
1/3 cup + 2 heaping Tbsp Erythritol
1 cup mashed bananas (2 med)
1/2 cup low-fat milk (or fat free 1/2 & 1/2)
1/8 cup canola oil
1/8 cup applesauce, unsweetened
1 tsp vanilla extract
2 cups shredded carrots (4 med)
1/3 cup walnuts or pecans

Here is how you make Carrot Banana muffins (Modified from Eating Well Recipe):

Preheat oven to 400 (or 375 if convection)Spray 18 - 20 2 1/2" muffin tins (or use non-stick and no sprayPlace raisins in small bowl, cover with hot water & soak 5 min. Drain & set aside.mix dry ingredients in large bowlwhisk egg whites til frothy. Add brown sugar and mix til dissolved. Mix in bananas, milk, oil, applesauce & vanillaAdd wet ingredients to dry and mix just til combined.Stir in carrots and drained rasins.Scoop batter into muffin tinsSprinkle with nutsBake 15-20 min til top springs back when lightly touchedCool in pan 5 minTurn out onto wire rackServing Size: 2 1/2" muffinNumber of Servings: 20Recipe submitted by SparkPeople user WEINGLASS.

The nutritional information for Carrot Banana muffins (Modified from Eating Well Recipe) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 143.6

• Total Fat: 3.5 g
• Cholesterol: 0.3 mg
• Sodium: 1,559.1 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 2.8 g
• Protein: 3.4 g