Ingredients
| Quantity | Ingredients |
|---|---|
| 1-1/2 cups | each all purpose and whole wheat flours |
| 2 tsp | baking powder |
| 2 tsp | cinnamon |
| 1 tsp | baking soda |
| 1/2 tsp | ground ginger |
| 1/4 tsp | salt |
| 2 | eggs |
| 1 cup | packed brown sugar |
| 1 cup | very ripe, mashed bananas |
| 2/3 cup | plain yogurt |
| 1/3 cup | vegetable oil |
| 2 cups | grated carrots |
| 1 cup | chopped dates or raisins |
| 1/2 cup | chopped toasted pecans |
| 12 | pecan halves |
Directions
1. Grease 12 muffin cups or line with large paper liners; set aside. 2. In large bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt. 3. 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. 4. 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.
Makes 12 muffins
Nutritional information Per Muffin: about 361 cal, 7 g pro, 12 g total fat (1 g sat. fat), 60 g carb, 5 g fibre, 37 mg chol, 226 mg sodium. % RDI: 8% calcium, 17% iron, 44% vit A, 3% vit C, 15% folate.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com