Carrot Banana Muffins Recipes

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.

Steps:

• Preheat oven to 350°F Line or grease muffin cups.
• Sift first 4 ingredients into medium bowl. Whisk applesauce, sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, banana and pecans and blend well.
• Divide batter among muffin cups and bake in middle of oven until puffed and a tester comes out clean, about 16-18 minutes. Cool muffins on a rack. (Let pan cool completely before baking the second batch or use a different pan.).

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine flour, soda and salt.
• In large bowl, cream Crisco and sugar.
• Mix in eggs and juice.
• Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.
• Mix the carrots and bananas into the egg-sugar mix.
• Stir in dry mix; stir only to moisten.
• Put in lined muffin tins.
• Bake at 350°F for approximately 30 minutes, until light golden.
• To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.

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.