Ingredients
-
2
-
1
-
2
-
1/4
-
1
-
1/2
-
1/2
-
4
-
2
-
1
-
3/4
-
-
-
-
Directions
Carrot-Banana Muffins (Or Bundt Cake), This recipe is a cross between banana cake and carrot cake! It is a healthier version of a cake recipe from an old Bon Apptit Magazine (Oct 1993) I replaced the oil with applesauce and it is still exceptionally moist and delicious You could substitute some oil for the applesauce if you prefer If making the cake, use a greased and floured 12-cup Bundt pan and bake for about 1 hour Recipes makes 20 cupcakes , 2 cups all-purpose flour in gram please, used vanilla greek yogurt instead of applesauce and almonds instead of walnuts as I had none I also only used a half cup of brown sugar and omitted the white Made the bundt cake, and should have checked it earlier than I did Little tougher around the outside but still super tasty
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Steps
|
1
Done
|
Preheat Oven to 350f Line or Grease Muffin Cups. |
|
2
Done
|
Sift First 4 Ingredients Into Medium Bowl. Whisk Applesauce, Sugar, Brown Sugar and Eggs in Large Bowl Until Well Blended. Mix in Dry Ingredients. Add Carrots, Banana and Pecans and Blend Well. |
|
3
Done
|
Divide Batter Among Muffin Cups and Bake in Middle of Oven Until Puffed and a Tester Comes Out Clean, About 16-18 Minutes. Cool Muffins on a Rack. (let Pan Cool Completely Before Baking the Second Batch or Use a Different Pan.). |
