Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degree f (190 degree c). mix all ingredients a in a bowl. in another bowl mix well all ingredients b; mashed bananas, beaten egg, brown sugar and melted butter. pour mixed ingredients b into mixed ingredients a and mix together. prepare or greased muffin pan/cups (12 cups) with butter. fill 3/4 full muffin cups. bake for 15 minutes; rotating the pan halfway through baking time. when done, remove the pan from the oven. turn the pan upside down quickly to flip muffins from cups. turn the muffins right side up and cool briefly before eating. you can sprinkle muffins top with castor/icing sugar and ground cinnamon if you want.

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!