Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast.
Place raisins in a small bowl and cover with hot water; let soak for 5 minutes.
Drain and set aside.
Whisk egg whites in a medium bowl until frothy.
Add brown sugar (or Splenda) and whisk until it has dissolved.
Mix in bananas, milk, oil and vanilla.
Make a well in the center of the dry ingredients.
Add the wet ingredients; stir with a rubber spatula until just combined.
Gently stir in carrots and the drained raisins.
Scoop the batter into the prepared pan and sprinkle with nuts.
Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes.
Let cool in the pan for 5 minutes.
Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
(It’s OK if some of the paper is sticking out over the rim.)
Fill each cup as directed.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
