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.

• Ready In: 40 mins
• Serves: 20
• Yields: 20 medium-sized muffins

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon ground cinnamon
• 2  teaspoons baking soda
• 1⁄4 teaspoon salt
• 1  cup applesauce
• 1⁄2 cup sugar
• 1⁄2 cup  firmly packed golden brown sugar
• 4  large eggs
• 2  cups  finely grated carrots (about 2-3 carrots)
• 1  cup  mashed ripe banana (about 3 bananas)
• 3⁄4 cup  chopped pecans (optional)

Directions

1. Preheat oven to 350°F Line or grease muffin cups.
2. 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.
3. 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.).