CARROT-BANANA MUFFINS (OR BUNDT CAKE)
This recipe is a cross between banana cake and carrot cake! It is a healthier version of a cake recipe from an old Bon Appétit Magazine (Oct. 1993). I replaced the oil with applesauce and it is still exceptionally moist and delicious. You could substitute some oil for the applesauce if you prefer. If making the cake, use a greased and floured 12-cup Bundt pan and bake for about 1 hour. Recipes makes 20 cupcakes.
Provided by blucoat
Categories Quick Breads
Time 40m
Yield 20 medium-sized muffins, 20 serving(s)
Number Of Ingredients 11
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.).
Nutrition Facts : Calories 115.5, Fat 1.2, SaturatedFat 0.3, Cholesterol 37.2, Sodium 183, Carbohydrate 24, Fiber 1.2, Sugar 10.1, Protein 2.8
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