My fridge is freezing my food. If I turn up the temperature on the fridge then the freezer allows my ice cream to melt. So, I keep the fridge super cold and sometimes I have to deal with frozen produce. This time it was carrots. So with a bunch of frozen carrots and many over ripe bananas in the freezer I decided to make banana carrot "cake" muffins. Using trusty all recipes I knew I would find a recipe I would like and of course I did. This recipe met my needs perfectly. With some tinkering to the ingredients - a standard practice in the Crowder household - I had my banana carrot muffins.Ingredients:
- 1/3 cup apple sauce
- 1 cup Splenda
- 1/2 cup egg beaters
- 1 cup whole wheat flour
- 1 cup oats
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon pumpkin pie spice
- 1 cup mashed ripe bananas
- 1 cup grated carrots
- 1 box raisins
- In a mixing bowl, combine apple sauce and sugar. Add egg beaters; mix well. Add bananas, carrots, and raisins. Mix well and allow to sit while preparing step 2.
- Combine flour, baking soda, salt, baking powder, cinnamon, allspice, and pumpkin pie spice.
- Gradually mix wet ingredients with dry ingredients.
- Portion equally into a 12 serving muffin tin. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
