80--- Carrot Cake Muffins

These started out as Carrot Cupcakes.... and then they got health-ified. They are really really tasty-- just little less sugary.

In this recipe I substituted mashed bananas for the majority of the oil. This is a quick fix to make baked goods a little bit leaner. Use bananas, canned pumpkin, or applesauce in place of the MAJORITY of the oil or butter (I would say 3/4 fruit to 1/4 fat) in baked goods such as muffins and breads, where you really do not notice the difference taste-wise. It will save you calories, fat, and cholesterol.

Carrot Cake Muffins

Makes 18 medium muffins

1 1/3 cups shredded carrots

3 cups water

1 1/2 cups whole wheat flour

1/2 cup all-purpose flour

1 cup sugar

2 tsp baking soda

2 tsp ground cinnamon

3/4 c mashed banana

1/4 cup canola oil

5 egg whites (from large eggs)

2 tsp pure vanilla extract

1/2 cup shredded coconut

1/2 cup canned, crushed pineapple, drained

Frosting

8 oz lowfat plain yogurt
2 Tbsp confectioner's sugar

Preheat oven to 350 degrees. Place liners in two muffin tins. In a medium saucepan, add carrots and water. Bring to a boil and cook for 5 minutes. Drain water and set aside carrots to cool.

In a medium bowl, mix flour, sugar, baking soda, and cinnamon.

In a larger bowl, combine oil, banana, egg whites, and vanilla with an electric mixer. Add the flour mixture and beat until well blended. Fold in carrots, coconut, and pineapple.

Fill muffin cups until 3/4 full. Bake for ~25-30 minutes, or until toothpick inserted into center comes out clean. Let cool.

For frosting: fold confectioner's sugar into yogurt and mix well. Lightly spread onto cooled muffins.

Nutrition info per 1 muffin: 154 calories, 4 g fat, 3.7 g protein, 25 g carbohydrates, 2 g fiber