Carrot-Raisin Bread (Healthier Version of Mimi's)
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 1 1⁄2 cups king arthur's white whole wheat flour, sifted
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 large banana (mashed)
- 1 cup Splenda sugar substitute
- 1 cup egg substitute
- 2 tablespoons Splenda brown sugar blend
- 1 teaspoon vanilla
- 1 cup sliced frozen carrots
- 8 ounces crushed pineapple in juice
- 1 cup raisins
- 1⁄2 cup chopped walnuts
directions
- Preheat oven to 325 degrees F.
- Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
- Place banana, Splenda, egg substitute, Brown Sugar Splenda, vanilla, frozen carrots and pineapple in blender.
- Mix on highest setting until well-blended.
- Add raisins and walnuts to blender and mix well by hand.
- Pour blender mixture into flour mixture and stir until well-blended.
- Spoon batter into greased muffin pans (18 muffins total); or pour into greased bundt pan.
- Bake for 30 minutes (40 minutes for bundt), or until done.
- Please note that the Splenda ingredients are not included in the nutrition information. These ingredients add 12 calories per serving.
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Reviews
-
Whipped this up in no time at all & had ABSOLUTELY GREAT MUFFINS available for both breakfast & lunch! We had some with a homemade orange butter spread & some with a pecan honey butter that I got in the recent Honey Swap ~ Very tasty with either spread! [Tagged, made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]