Carrot Apple Raisin MuffinsPosted by Jia
As part of our attempt to lose weight, I decided to make muffins as a grab-and-go breakfast that I can take with me to work. I made the first batch last weekend, and they were tasty, but I knew that they could be even better. This time around I increased the amount of banana, and used only egg whites and came up with a great recipe that came together for very little out of pocket that manages to satisfy my dietary needs and my sweet tooth.
3 cups whole wheat flour
1 cup dark brown sugar, packed
5 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 tsp ginger
1 tsp salt
1/2 tsp nutmeg
2 large ripe bananas, peeled, and mashed to a pulp
4 egg whites, beaten until frothy
1 cup skim milk
1 Tbsp vanilla extract
3 cups shredded raw carrot (about 1 pound, peeled)
2 cups, diced apple (3 small apples, peeled & cored)
1 cup raisins
Combine dry ingredients in a large bowl. I find that mixing with clean dry hands works wonderfully, allowing me to break up all the clumps of brown sugar and get everything mixed up well.
In a second bowl combine banana, milk, egg and vanilla.
Add fruit & vegetables, along with wet ingredients to the flour mixture. Keep stirring until all the flour is incorporated. It will seem like you have too much flour, but trust me and keep mixing, it will all pull together. You may have to put some oomph into it though.
Line muffin pans with paper liners and fill almost to the top.
Bake at 350 degrees for 20-25 minutes, or until a toothpick comes out clean. For my oven, that meant 22 minutes.
We eat these “as is.” Two of them take the place of breakfast for me. Of course you can smear them with butter or cream cheese (or even top them with cream cheese frosting) for an extra special treat.
This is an adaptation of a recipe found here. My main tweaks were to substitute mashed banana for the oil, egg whites for the whole egg, and chopped apple for the pineapple.
You can easily make other changes:
- replace some or all of the raisins with nuts
- replace half or all of the carrots with shredded zucchini
- replace some or all of the raisins with chocolate chips
- replace the apples with drained and diced canned fruit
- replace the raisins with other dried fruit (diced dried apricots would be lovely)
- replace the milk with non-dairy milk (almond, soy, coconut)
- you can replace the sugar with Splenda if you cannot tolerate sugar
Total Fat 0.4 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.2 mg
Total Carbohydrate 32.7 g
Dietary Fiber 2.6 g
Sugars 17.8 g
Protein 3.5 g
estimate via Recipe calculator via Sparkpeople.com
These are moist and rich tasting (despite being virtually fat free) and a wonderful way to sneak fruits and vegetables into the diet of a picky child or adult. And while they do cost a bit more than picking up a boxed cake mix on sale, they are so much better for you.
This post was shared at Hearth & Soul with A Moderate Life, Tuesdays at the Table at All the Small Stuff, Tasty Tuesdays at 33 Shades of Green, Tuesday Night Supper Club at Fudge Ripple, Tasty Tuesday at Balancing Beauty & Bedlam, Slightly Indulgant Tuesday at Simply Sugar & Gluten Free, Works For me Wednesday at We Are That Family, Real Food Wednesday at Kelly the Kitchen Kop, Full Plate Thursdays at Miz Helen’s Country Cottage, Frugal Food Thursday at Frugal Follies, Simple Lives Thursday at A Little Bit of Spain in Iowa