Banana Carrot Muffins

During Spring Break we went to visit my parents. The weather was beautiful, and the food was so good! Here are some super healthy muffins my mom made for breakfast one morning. She found this recipe in a magazine, and made it healthier by using whole-wheat flour and not using any sugar. Also, the recipe uses applesauce instead of oil. I was so happy - my kids liked these muffins even without the sugar! And they kept snacking on them during the next few days.

Banana Carrot Muffins

1 1/2 C. whole wheat flour

3/4 C. sugar (optional)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs, separated

1 Tbsp. honey

1/4 tsp. grated orange peel

2 med. ripe bananas, mashed

1 C. shredded carrots

1/2 C. unsweetened applesauce

1/2 C. chopped nuts (optional)

In a large bowl, combine, the dry ingredients (first seven ingredients) and the nuts. In a small mixing bowl, beat egg yolks until light and lemon colored. Beat in honey and orange peel. Fold in the bananas, carrots and applesauce. Stir into dry ingredients just until moistened.

In another small mixing 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 350º for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 13-15 regular sized muffins