Cinnamon Carrot Muffins

Yields 18 - 20 medium muffins

  • 1 cup whole-wheat flour
  • 1 cup unbleached white flour
  • 1/3 cup sugar
  • 3/4 teaspoon Stevia (this is a natural product that helps cut down the amount of sugar used)
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups carrots, peeled and grated or shredded
  • 1/2 cup black currants
  • 1/2 cup chopped dried apricots
  • 1/3 cup pumpkin seeds
  • 1 cup pecans, chopped
  • 1 medium size ripe banana, mashed
  • 1/3 cup orange juice
  • 2 large egg whites, beaten or 3 teaspoons of Egg Replacer mixed with water as per package directions
  • 1/4 cup Canola oil
  • 2 teaspoons vanilla

Preheat oven to 350 degrees. Spray and coat 18 - 20 medium muffin cups with cooking oil.

Combine first eight ingredients together in a large bowl, mix thoroughly. Stir in carrots, currants, apricots, seeds and nuts into the flour mixture. In a medium size bowl, combine banana, orange juice, egg mixture, oil, and vanilla. Make a well in the dry ingredients and stir the wet ingredients until just combined. If mixture is very dry add a little more orange juice so that all dry ingredients are moist. Spoon the batter into the prepared muffin cups, filling them to about 3/4 full.

Bake muffins until tops are golden brown, 20 - 25 minutes. Test for doneness by inserting a knife in the middle of a muffin. If the knife comes out dry, the muffin is done. These muffins freeze really well in a plastic freezer bag or container.