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Saturday, October 15, 2011

Banana and Carrot Muffins

From the kitchen of One Perfect Bite...This is an interesting recipe because no shortening of any kind is used to make these muffins. That, and the number and kind of fruits and vegetables that go into them, definitely make them a healthy way to start the day. Not everyone will enjoy these nutrient packed muffins, but if you are careful not to over bake them, they can be a nice addition to breakfast. They stale quickly, so if you have leftovers be sure to freeze them. The recipe was originally developed for Taste of Home Magazine. Here's how they are made.

Banana and Carrot Muffins...from the kitchen of One Perfect Bite

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 eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange peel
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

1) Grease or line jumbo muffin cups with paper liners. Preheat oven to 350 degrees F.
2) Combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
3) Beat egg yolks in another bowl until light and lemon colored. Beat in honey and orange peel. 4) Stir into dry ingredients just until moistened. Fold in bananas, carrots and applesauce.
5) Beat egg whites in a small bowl on high speed until stiff peaks form; fold into batter a third at a time.
6) Fill two-thirds full with batter. Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 jumbo muffins.

One Year Ago Today: Toasted Coconut Bread

Two Years Ago Today: Pumpkin Bread

You might also enjoy these recipes:
Tropical Carrot Cake with Coconut Cream Cheeese Frosting - Barbara Bakes
Banana-Ginger Carrot Cake with Cream Cheese Frosting - Deelicious Sweets
Super Moist Apple -Carrot Cake - Moogie and Pap
Carrot Spice Muffins - Baking and Boys
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting - Real Mom Kitchen


Pondside said...

Who could resist trying a muffin with a name like this? At a local farmers' market there is a muffin sold called Morning Glory. It has carrot and coconut and all manner of delicious ingredients. I'd love to have a recipe for them too!

Adam said...

These look great. I often find myself replacing butter and/or oil in quick breads and muffins with applesauce, but it's rare that I see a recipe that used it from the start. These are definitely going on the list :).

Kurryleaves said...

nice and healthy muffins....looks really delicious...just love the recipe

Colie's Kitchen said...

Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance.

Little Inbox said...

I miss baking muffins. I hardly can spend time in baking now a days. Sob sob,...

Ana Rita said...

A wonderfull muffin recipe!!!
I'll enjoy it at breakfast...


Lenia said...

I like the combination of banana and carrot!They sound lovely!Have a great weekend,dear Mary!

decocinasytacones said...

oh great!, I just made a couple of days ago leeks and cheese muffins, it´s an idea to make some different ones. thanks for sharing.
Love from Spain

Becki Jacobs said...

Oh, I love this Mary. Two of my favorite bread flavors in one!

Tanna at The Brick Street Bungalow said...

These sound GREAT!! Thank you so much. I'm ready for you to be home from your trip. LOL! I am so looking forward to hearing about your adventures! Hope you are having a wonderful time. blessings ~ tanna

Sue/the view from great island said...

These muffins look great, the idea of no oil is interesting, and I'm sure the banana and applesauce more than make up for it.

Kim said...

This is the kind of muffins I really like for my morning snack. These looks really great!

scratch-made wife said...

I love baking with applesauce. I feel good about skipping all that extra fat, and baked goods always come out so moist with the addition of applesauce. Who needs the oil? I've never actually made anything with carrots. These looks great!

Lyndsey said...

I will have to try these lovely muffins. I like that it has no shortening in it. Nice and healthy!

David said...

Mary, Carrots and bananas!? Who would have thought that this combo would work? They sound good and they look great! Take Care, Big Daddy Dave

Gloria said...

Lovely muffins Mary!! xxgloria

Eileen said...

These muffins really sound good. It's nice to see a muffin recipe that doesn't make you gain 5 pounds reading it. :)

Priya said...

Muffins looks super healthy and gorgeous..

Angie's Recipes said...

Want a few for the breakfast tomorrow. I actually have all the ingredients...mmm...maybe I should just bake some tomorrow morning. They are delectable!

Ginny said...

Interesting, never heard of banana AND carrot muffins!!! I guess they would be very healthy!

Dzoli said...

Great suggestion to combine this two;)

That Girl said...

These muffins are perfect for cold and flu season since they're probably loaded in vitamin C.

Meals by Misty said...

I'm going to make these for my one year old baby boy! These sound yummy!

Baking Addict said...

These look delicious and healthy! Definitely must try these soon. I've been on a muffin binge recently :)

Couscous & Consciousness said...

These look like perfect little breakfast treats. A good, healthy way to start the day.
Sue :-)

Pauline said...

I love how there is no butter or oil in this! Still looks so moist thanks to that applesauce. I will have to try this out, because I really love banana muffins, and I love carrot cake/muffins even more, and this combination minus oil makes it all the more appealing.

You are always the greatest. I love you blogs every single time. Especially the short anecdotes before each recipe. It's a signature template that I've come to identify you by and that I really enjoy.

Martina Medurecan said...

can i replace the flour with oat flour??

Mary Bergfeld said...

Martina, you can substitute 1/4 of the all-purpose flour with oat flour, but if you do more than that your muffins will be terribly dry.

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