Ingredients
1-1/2 cups all-purpose flour3/4 cup sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg2 large eggs, separated1 tablespoon honey1/4 teaspoon grated orange zest2 medium ripe bananas, mashed1 cup shredded carrots1/2 cup unsweetened applesauce
Preparation
In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce.
In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
