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Jumbo Banana-Carrot Muffins Recipe

Jumbo Banana-Carrot Muffins Recipe photo by Taste of Home

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—Julye Byrd, Azle, Texas

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Jumbo Banana-Carrot Muffins Recipe

Prep: 25 min. Bake: 25 min.

Yield: 9 Servings

25 25 50

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 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

Directions

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 peel. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce.
In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time.
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. Yield: 9 jumbo muffins.

Editor's Note: This recipe contains no oil or butter.

Nutritional Facts 1 serving (1 each) equals 200 calories, 1 g fat (trace saturated fat), 47 mg cholesterol, 335 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Jumbo Banana-Carrot Muffins in Taste of Home February/March 2007, p56

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Jumbo Banana-Carrot Muffins

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Reviewed on Apr. 10, 2013 by jankim

my son is such a picky eater, and he loves these muffins, love how he is eating something healthy and loving it

Reviewed on May. 26, 2012 by carrolcofer

We make our own carrot juice & I wanted a recipe that would use the pulp we have left after juicing. Instead of the shredded carrots, I used a loosely packed cup of carrot pulp. Zested an orange & this is a tasty little muffin. I don't have a jumbo muffin pan but made a dozen standard size muffins, baking for 20 minutes at 325. Good combination of flavors without one overpowering any of the others. Might add a splash of vanilla extract next time. Thanks for sharing this one with us.

Reviewed on Oct. 10, 2011 by MargaretJoy

delicious, moist, and low-fat! My husband and I loved these :)