Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350 degrees f. grease a 12 - 1/2 cup muffin pan. in a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. set aside. in a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. with a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients until just combined and batter is thick and chunky. spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish. bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. place on a wire rack to cool for five minutes and then remove muffins from pan. serve warm or at room temperature.

Target recipe: mix together dry ingredients, set aside. beat eggs and all liquid ingredients, mix well. add liquid ingredients, raisins and carrots to dry mixture. stir well. refridgerate overnight or for at least 6 hours. before baking stir the batter well. preheat oven to 400. fill muffin tins 1/2 full. bake 17-20 minutes. hints---------------. do not use muffin liners- the muffins will stick to the paper really bad. this happens because there is no fat in the recipe. you must refridgerate the batter for at least 6 hours or the muffins are dry. you have to let the cereal soak up all the wet ingredients otherwise it stays dry. enjoy!