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TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 9 servings

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

Nutritional Facts

1 each: 200 calories, 1g fat (0 saturated fat), 47mg cholesterol, 335mg sodium, 44g carbohydrate (25g sugars, 2g fiber), 4g protein.

Directions

  1. 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.
  2. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time.
  3. 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.
Originally published as Jumbo Banana-Carrot Muffins in Taste of Home February/March 2007, p56


Reviews for Jumbo Banana-Carrot Muffins

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Mcnme User ID: 8085050 157195
Reviewed Nov. 9, 2014

"Excellent recipe! Just the hint of orange really makes it! I didn't have any applesauce so diced 3 small apples, microwaved until soft, worked great. Used 3 smallish bananas and added raisins! Also used heaping measurements of cinnamon & nutmeg indicated."

MY REVIEW
christianna79 User ID: 4365936 79764
Reviewed Aug. 30, 2014

"I added the vanilla and 1/3c chopped pecans. Delicious! I will definitely make this recipe again"

MY REVIEW
stell1946 User ID: 7306445 157173
Reviewed Apr. 15, 2014

"These muffins were wonderful! I followed the recipe as written, but I did add 1 tsp. of vanilla, as another person suggestged. I didn't have a jumbo muffin pan. I made 18 standard size muffins. This recipe is a keeper. Thank you so much for sharing. I will definitely be making this recipe again."

MY REVIEW
euge1 User ID: 3773156 67228
Reviewed Dec. 21, 2013

"loved loved these I used 1 cup of whole wheat flour and half cup of white flour,added 4 dates 1tbs cinnamon vanilla pinch of fennel and coconut 3 bananas because I didn't have applesauce and didn't have honey so I used maple syrup and I didn't add any sugar"

MY REVIEW
JDKCOOK229 User ID: 7065836 156561
Reviewed Aug. 11, 2013

"very moist and I like the taste of the orange. My brother's girlfriend says its the best muffins she had in a while."

MY REVIEW
Jami4 User ID: 5573747 71448
Reviewed Jul. 13, 2013

"Fantastic!! I didn't make them Jumbo and I had 21 muffins. These are only 2 weight watchers points. Even my pick kids and husband loved them!"

MY REVIEW
jankim User ID: 7063161 79330
Reviewed Apr. 10, 2013

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

MY REVIEW
carrolcofer User ID: 1614468 78001
Reviewed May. 26, 2012

"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."

MY REVIEW
MargaretJoy User ID: 746341 154143
Reviewed Oct. 10, 2011

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

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