Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Kathleen Kincaid NRRN96A |
| 1 \N | Banana; medium |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Baking soda |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 6 tablespoons | Flour |
| 1 teaspoon | Baking powder |
| ½ cup | Carrots; grated |
| ⅔ cup | Powdered milk |
| 10 packs | Sweet and Low |
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and ½ Vegetable.
This is a no fat recipe. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.