Make your hosts glad they invited you to visit. Present them these special muffins in a napkin-lined basket. Home economist Jennifer MacKenzie recommends you use very ripe bananas.
- Portion size 12 servings
Ingredients
Method
Grease 12 muffin cups or line with large paper liners; set aside.
In large bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt.
In separate bowl, whisk together eggs, sugar, bananas, yogurt and oil; pour over dry ingredients. Sprinkle with carrots, dates and chopped pecans; mix just until dry ingredients are moistened. Spoon into prepared cups until heaping but not spilling over; press pecan half into top of each.
Bake in centre of 375°F (190°C) oven for about 30 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Nutritional facts <b>Per Muffin:</b> about
- Sodium 226 mg
- Protein 7 g
- Calories 361.0
- Total fat 12 g
- Cholesterol 37 mg
- Saturated fat 1 g
- Total carbohydrate 60 g
%RDI
- Iron 17.0
- Folate 15.0
- Calcium 8.0
- Vitamin A 44.0
- Vitamin C 3.0
