Jumbo Banana-Carrot Muffins Recipe

4.5 10 13
Jumbo Banana-Carrot Muffins Recipe
Jumbo Banana-Carrot Muffins Recipe photo by Taste of Home
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Jumbo Banana-Carrot Muffins Recipe

Read Reviews
4.5 10 13
Publisher Photo
—Julye Byrd, Azle, Texas
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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 a small mixing bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened.
In another small mixing 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.
Originally published as Jumbo Banana-Carrot Muffins in Taste of Home February/March 2007, p56

Nutritional Facts

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

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  • 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. In a large bowl, combine the first seven ingredients. In a small mixing bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened.
  2. In another small mixing 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

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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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