Prep 15 mins
Cook 20 mins
As I have forgone all things animal for lent, I came up with this recipe as a treat. I love a classic carrot cake, but it is typically loaded with fat. This is a really delicious and healthy recipe! Enjoy and Eat On!
- 1 1⁄2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 2 teaspoons vanilla
- 1⁄4 cup brown sugar Splenda sugar substitute
- 1⁄2 cup mashed banana
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup soymilk, plus 1/3 of a cup (or any milk or alternative you may like!)
- 1⁄2 cup carrot, grated
- Preheat oven to 350 degrees. Douse a paper napkin with olive oil and wipe muffin tins to prevent sticking while baking.
- In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and splenda.
- In a separate bowl whisk together banana, olive oil, milk and carrot.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Using a ¼ cup as a guide, divide the batter evenly among the 12 tins.
- Bake for 20 minutes. Indulge!
Yummy, I'll be making these again. I tossed together a little oatmeal crumble topping and was glad to have the added texture. They were nice and moist. I used traditional brown sugar instead of the splenda and perhaps this accounts for the fact that I wished they were a hint sweeter. (And I am not the type to want a sugary muffin.)
I'm so happy to be the first to review your recipe. I wanted to find a very easy recipe that fits our dietary needs for low sugar, low cholesterol, salt free, no fancy expensive ingredients, and most of all one that tastes good. This fits the bill for us and I thank you for posting it.