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Banana Carrot Cake Muffin

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25 Blogger by Michelle Moore

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  • A healthy muffin for one. The recipe could be adapted for a larger batch or made into smaller cupcake sized muffins. Dairy & Nut free.

Ingredients

  • 3 Tbs. 100% Liquid Egg Whites
  • 1/2 tsp. SweetLeaf Stevia
  • 1/4 cup Unsweetened Milk of Choice
  • 1 tsp. Vanilla
  • 1/2 small Banana, mashed
  • 3 Baby Carrots, Shredded
  • 2 Tbs. Coconut Flour
  • 2 Tbs. Whole Wheat Flour
  • 1/2 tsp. Baking Powder
  • 1/8 tsp. Baking Soda
  • 1/2 tsp. Pumpkin Pie Spice (I sprinkled part of it on top for pizzazz!)
5 (Rated by 3 moms)
PREP TIME 15 Min READY IN 50 Min
COOK TIME 35 Min SERVINGS 1
MEAL/COURSE Breakfast
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven

Preparation

  1. Combine the wet ingredients.
  2. Stir in the dry ingredients.
  3. Pour into prepared mini bundt or muffin pan.
  4. Bake at 350 for approximately 35 minutes, or until done when tested.
  5. Cool briefly, and enjoy!
  6. Nutritional Stats (as is)
  7. Calories: 220
  8. Carbs: 38g
  9. Fat: 3g (from the coconut flour and my flax milk)
  10. Protein: 10g

Rating

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