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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, packed | raisins, seedless | 3/4 | cup | Whole Wheat Pastry Flour, Bobs Red Mill | 3/4 | cup | flour unbleached | 1 | cup | Oat bran, raw | 2 | teaspoons | baking powder, Gluten free | 1 | teaspoon | baking soda | 1/4 | teaspoon | salt | 2 1/2 | teaspoons | cinnamon, ground | 1/2 | teaspoon | allspice, ground | 8 1/2 | tablespoons | 1 carton Egg Beaters | 1 | cup, mashed | bananas | 1/4 | cup | canola oil | 1 1/2 | teaspoons | vanilla extract, imitation, no alcohol | 1 | cup, chopped | walnuts, organic | 1/2 | cup | wheat germ | 1/2 | cup | Creamy Unsweetened Soymilk | 1/2 | cup | splenda no-calorie sweetener | 2 | cups grated | carrot, grated |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees
Coat muffin cups with cooking spray
Place raisins in a small bowl and cover them
with hot water to soak.
After 5 minutes, drain and set aside. | | 2 | Whisk whole-wheat flour, all-purpose flour, oat
bran, wheat germ, baking powder, baking
soda, salt, cinnamon and allspice in a large
mixing bowl | | 3 | Whisk egg beaters in a medium bowl until frothy.
Add Splenda and whisk until it has dissolved. Mix
in the bananas, milk, oil and vanilla. | | 4 | Add the wet ingredients to the dry ingredients
and stir with a rubber spatula until just
combined. Shred carrots then gently stir in carrots,drained raisins and walnuts. | | 5 | Scoop the batter into the prepared muffin pan.
Bake the muffins 15 to 20 minutes, or until the
tops spring back when touched lightly.
Let cool in the pan for 5 minutes.
Loosen the edges and turn the muffins out onto
a wire rack to cool slightly before serving. |
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