I created these myself.....And I kissed each one with a star of sweetened cream cheese. You have to have cream cheese with carrot cake, right?
That's what I thought too.....
As I did my thorough research on the muffins before presenting them to you, I noticed one thing that I didn't like.
The muffin is kind of sticky and the papers want to stick to the muffins.
But if you can over-look that little issue, you will be eating a great tasting, low calorie, and low in sugar muffin.
One of the sweeteners I used in this recipe is honey. I think the honey is what's causing the papers to stick.
You could even enjoy two of these and still be okay on calories for the day. How cool is that?
Banana Carrot Cake Muffins
1 1/2 c. bread flour
1/4 c. Domino light sugar blend
1/4 c. Splenda brown sugar, packed
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs, separated
1 TBS honey
1/4 tsp. lemon peel zest
1 large banana, mashed and mixed with the juice of 1/2 of a lemon
1 c. shredded carrots
1/2 c. unsweetened applesauce
1/3 c. golden raisins
In a large bowl combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and lemon peel. Stir into dry ingredients (will be crumbly). Fold in banana and lemon juice mixture, carrots, raisins, and applesauce.
Beat egg whites on high until stiff peaks form; fold into batter a third at a time.
Fill paper lined muffin tin almost to the top of papers. Bake at 375 degrees F. for 25-30 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
This recipe does not contain any oil or butter, and each muffin is less than 250 calories.
For the sweetened cream cheese: 1 tub spreadable cream cheese and 2 tsp. Domino light sugar blend. Mix them together and place a dollop on each muffin.