Jumbo Banana Carrot Muffins Food

JUMBO BANANA-CARROT MUFFINS

Steps:

• 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 zest. 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.

BANANA CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees. Douse a paper napkin with olive oil and wipe muffin tins to prevent sticking while baking.
• In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and splenda.
• In a separate bowl whisk together banana, olive oil, milk and carrot.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Using a ¼ cup as a guide, divide the batter evenly among the 12 tins.
• Bake for 20 minutes. Indulge!

CARROT BANANA MUFFINS

Steps:

• In a small bowl, combine almond flour, baking soda, salt, and cinnamon.
• In a food processor, combine dates, bananas, eggs, vinegar and oil.
• Transfer mixture to a large bowl.
• Blend dry mixture into wet until thoroughly combined.
• Fold in carrots and walnuts.
• Spoon mixture into paper lined muffin tins.
• Bake at 350° for 25 minutes.

DELICIOUS CARROT JUMBO MUFFINS

Steps:

• Preheat oven to 350.
• Finely shred the carrots.
• Place all ingredients in whatever order you choose into KitchenAid or bowl if you are using hand mixer.
• Blend ingredients for about 2 minutes until well mixed.
• Fill muffin tins to about 3/4 full.
• Bake for 35 minutes or until fork comes out clean.
• Voila! You are done!

NIF'S JUMBO BANANA CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
• In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
• In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
• Stir in carrots and raisins.
• Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
• Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.