Carrot-Raisin Bread (Healthier Version of Mimi's)

I based this on one of the Mimi's Carrot-Raisin Bread recipes I found. However, I have made several substitutions that greatly reduced the calories, lowered the fat and increased the fiber, and put it in muffin pans. While this no longer tastes much like Mimi's, it is yummy and doesn't taste like "health food". Replacing oil with mashed banana gives this a hint of banana bread flavor.

• Ready In: 45 mins
• Serves: 18
• Yields: 18 muffins

Ingredients

• 1 1⁄2 cups  king arthur's white whole wheat flour, sifted
• 2  teaspoons cinnamon
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  large banana (mashed)
• 1  cup Splenda sugar substitute
• 1  cup egg substitute
• 2  tablespoons  Splenda brown sugar blend
• 1  teaspoon vanilla
• 1  cup  sliced frozen carrots
• 8  ounces  crushed pineapple in juice
• 1  cup raisins
• 1⁄2 cup  chopped walnuts

Directions

1. Preheat oven to 325 degrees F.
2. Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
3. Place banana, Splenda, egg substitute, Brown Sugar Splenda, vanilla, frozen carrots and pineapple in blender.
4. Mix on highest setting until well-blended.
5. Add raisins and walnuts to blender and mix well by hand.
6. Pour blender mixture into flour mixture and stir until well-blended.
7. Spoon batter into greased muffin pans (18 muffins total); or pour into greased bundt pan.
8. Bake for 30 minutes (40 minutes for bundt), or until done.
9. Please note that the Splenda ingredients are not included in the nutrition information. These ingredients add 12 calories per serving.