|1-1/2 cups||each all purpose and whole wheat flours|
|2 tsp||baking powder|
|1 tsp||baking soda|
|1/2 tsp||ground ginger|
|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|
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 375ï¿½F (190ï¿½C) 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