Healthy Carrot Pineapple Muffins

Adapted slightly from Food Network

I'm always looking for a quick snack for the mornings I work early (and I mean early- 5am!).  I can't handle eating breakfast that early, but I like to have a little something to hold me over for a few hours before I have breakfast.

I also love, love, love carrot cake.  So when I came across this recipe on Food Network's website, I knew it would be one I would soon be making.  And boy am I glad I did.  These were great!  Very moist.

Take my advice, though.  Cool them completely before trying to remove the paper liner.  I was hungry when I made these, so of course I couldn't wait for them to cool before trying to eat one, and it stuck really badly to the liner.  But once they cooled, the liners came off just fine.

The original recipe states it makes 12 muffins, but somehow, my recipe made 15.

Ingredients

3/4 cup all-purpose flour

1/2 cup whole wheat flour

2/3 cup brown sugar

2 tablespoons oats

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

2 large eggs

1/3 cup unsweetened apple sauce

1 tablespoon vanilla extract

2 cups grated carrots

1/2 cup canned crushed pineapple, drained

Directions

Preheat the oven to 350 degrees F. Line muffin pan with paper liners. 

Whisk both flours, brown sugar, oats, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another bowl whisk the eggs, then whisk in the applesauce and vanilla.

Fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist.  The batter will be thick. Divide the batter evenly among the muffin cups.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove muffins and cool on a wire rack.

Yields: 12 muffins
 

Print This Page