I got this recipe from this month's edition of Everybody Cooks, a monthly publication by a local grocery store. This publication always has a lot of good recipes. This month is no exception. This weekend alone I made two recipes from this month's pub, and there are two or three that I'd still like to make.
Source: Dierbergs' Everybody Cooks, September 2008
Yield: 4 dozen mini muffins
1-1/2 cups whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 eggs, slightly beaten (I used egg substitute)
2 ripe bananas, mashed
1 cup freshly shredded carrot (I used pre-packaged)
1/2 cup buttermilk
1/2 cup honey
1/4 vegetable oil
1 cup frozen blueberries
Lightly coat 48 mini muffin cups with no=stick cooking spray. Set aside. In medium bowl, combine flours, baking powser, baking soda, cinnamon and salt. In second medium bowl, combine eggs, bananas, carrots, buttermilk, honey and oil. Make well in center of flour mixture. Pour in egg mixture; stir until just moistened. Gently stir in blueberries. Batter will be lumpy.
Spoon batter into prepared muffin cups, filling about 2/3 full. Bake in 400 degree oven until wooden pick inserted in center comes out clean, about 10 minutes. Cool muffins in pan for five minutes. Serve warm.
Per two muffins: 108 calories; 3g fat; 2g fiber; 18mg cholesterol; 126mg sodium. 2 WW points.