Pineapple Carrot Muffins
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|
12
Ingredients |
12
Servings |
35
Minutes
|
Ingredients
1 medium carrots, shredded (about 3/4 cup) 1 cup crushed pineapple, canned with juice 5 tablespoons vegetable oil 1/4 cup water, cold 1 tablespoon white vinegar, distilled 1 teaspoon vanilla extract 1 1/2 cups whole wheat flour 3/4 cup light brown sugar, packed 1 teaspoon baking soda 1 teaspoon cinnamon, ground 1/2 teaspoon allspice, ground, or nutmeg 1/2 teaspoon salt
Prep Time: 10 Minutes
Cooking Time: 25 Minutes
| Prep Time: 10 Minutes | Cooking Time: 25 Minutes |
- Preheat oven to 350F. Grease muffin cups or line with muffin liners.
- Shred carrots into medium bowl.
- Add pineapple, oil, water, vinegar, and vanilla to shredded carrots.
- In a large bowl, mix together flour, brown sugar, baking soda, cinnamon, allspice or nutmeg and salt.
- Add wet ingredients to dry and mix until just combined.
- Use a 1/4 cup measuring cup to fill muffin cups.
- Bake for 20-25 minutes.
Nutrition
Nutrition information is based on above directions
Nutrition Facts
Pineapple Carrot Muffins
Amount Per Serving
Calories 224
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 196mg
8%
Potassium 223mg
6%
Total Carbohydrates 40g
13%
Dietary Fiber 4g
16%
Sugars 18g
Protein 4g
8%
Vitamin A
20%
Vitamin C
5%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
