Bran-ana Carrot Muffins...and My Muffin Top

Has anyone other than me packed on a few extra pounds this winter?

Too much time indoors, and too much noshing do not a svelte figure make.

Usually around this time of year, I like to buy a new bathing suit 
to celebrate the fact that summer is coming.
Not this year...nuh-uh...I can't even go near the swimsuit department 
 until I take off about five pounds.

Actually, a better strategy might be to go and try on a few...

which will probably make me cry...or vomit...
but that might be just the kick in the muffin top I need
to jump-start my diet.

Yup, I'm gonna do just that.
I'll bring tissues, a barf-bag, and wear waterproof mascara.
And then I'll go home and eat carrot sticks,
so that by the time summer comes, 
my muffin top will be gone. 

Source

Nobody needs a muffin top.
Well, unless it actually is a muffin top. 

 I've been on a bit of a muffin craze. 

The Carrot-Apple-Coconut Bran muffins I made recently 
and these Bran-ana Carrot muffins 
look more alike than my sister and me, 
but like many siblings, they have their own personalities;
in this case, one is apple-y; the other, banana-y. 

You may be thinking that my muffin-mania could account for my,
 er, expanding midsection, but the truth is,
I only allow myself to eat them on the weekends,
and as muffins go, they're pretty healthy. 

Admittedly, it didn't help that I super-sized them. 

The recipe is from the bag of Bob's Red Mill Oat Bran Cereal.
I modified it a bit, substituting raisins for dates...
and I left the walnuts out for Mr. Goo Shoes' benefit, 
but frankly, I'd prefer them with the nuts. 

 I made mine in an extra-large muffin tin,
it only made four;
so if you are watching your waistline, 
I suggest you make them in a standard size muffin pan.

Bran-ana-Carrot Muffins
(Recipe adapted from Bob's Red Mill) 

3/4 cup whole wheat pastry flour
3/4 cup oat bran cereal (I used Bob's Red Mill)
1/2 cup brown sugar
1 tsp baking powder
1 tsp cinnamon 
1/2 tsp baking soda
1/3 cup mashed banana
1/2 cup plain yogurt
2 egg whites or 1 whole egg
2 tablespoons cooking oil
1/2 tsp vanilla
1/2 cup shredded carrots
1 cup raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 400°
Mix dry ingredients.
In a separate bowl, mix liquid ingredients.
Add dry mixture to wet mixture and stir until just moistened. 
Fold in carrots, raisins, and walnuts, if using. 
Lightly grease, or line muffin tins with paper cups.
Fill 2/3 full.
Bake for 18-20 minutes (regular-size muffins) or 21-23 minutes for extra-large muffins.

Yield: 12 regular-size muffins or 4 extra large muffins. 

  If you exercise portion control, as well as your abs, 
the only muffin top you'll be sporting is the one on your plate. 
Now, who wants to go bathing-suit shopping with me?

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