Banana-Carrot Muffins

1 1/2 cups all-purpose flour

3/4 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs, separated

1 Tbsp. honey

1/4 tsp. grated orange peel

2 medium ripe bananas, mashed

1 c. shredded carrots
1/2 c. unsweetened applesauce

In a large bowl, combine the first seven ingredients. In a smaller bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange peel. Fold in bananas, carrots, and applesauce. Stir into dry ingredients until just moistened. In another small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter a third at a time.

Spray muffin pan with cooking spray (if using muffin cups, spray them). Fill 2/3 full. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. Cook 5 minutes before removing from pan onto a wire rack. Makes 12 muffins.

*I have no idea where this recipe came from . I cut it out of a magazine a long time ago and can find no information on the clipping regarding where it came from.

These muffins are healthy, moist, and absolutely delicious! I was actually surprised at how much I like them. I had some shredded carrots in my freezer (shredded from left over whole carrots...I LOVE MY CUISINART!) that I wanted to find a use for. I am not disappointed! I'm actually glad I still have more shredded carrots in my freezer so I can make these again very soon.

Nutrition: I have to comment about the nutritional value of these muffins. Yes, there is 3/4 cup of sugar and a bit of honey in them, but with 2 bananas, a cup of carrots, and 1/2 cup of applesauce, combined with the fact there isn't any oil or butter in them, makes them a very low-fat and rather nutritious snack/breakfast. I did substitute 1/2 of whole wheat flour for 1/2 of the all-purpose flour when I made mine. I like to use whole wheat flour whenever I can.