Print Options

Back to Jumbo Banana-Carrot Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Jumbo Banana-Carrot Muffins

Jumbo Banana-Carrot Muffins
—Julye Byrd, Azle, Texas
9 ServingsPrep: 25 min. Bake: 25 min.

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
© Taste of Home 2013

2 of 2

Jumbo Banana-Carrot Muffins (continued)

Directions (continued)

  • jumbo muffins.
Editor's Note: This recipe contains no oil or butter.
Nutrition 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.
© Taste of Home 2013