Pineapple Carrot Cake Muffins
|
Print Recipe
Print Recipe |
A perfect blend of flavors, these muffins are a hit for breakfast, brunch, or a midday snack. Carrots, pineapple and whole wheat flour add wholesome fiber, nutrients, and sweetness.
| Servings |
| 12muffins |
| Servings |
| 12muffins |
Ingredients
- 3 cups whole-wheat flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 2 Tbsp baking powder
- 1 tsp baking soda
- 1/2 cup honey
- 2 1/2 cups canned crushed pineapple drained
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/3 cups grated carrots
Servings: muffins
Units:
|
Ingredients
Servings: muffins
Units:
|
Instructions
- Preheat the oven to 350°F (180°C). Line standard muffin tins with paper liners.
- In a large bowl, combine the whole wheat flour, cinnamon, brown sugar, baking powder, and baking soda. Mix until well blended and set aside.
- In a separate bowl, add the honey, crushed pineapple, and vanilla extract. Using a spatula, mix until well combined. Add the eggs and continue to mix.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in the grated carrots, being careful not to overmix.
- Using an ice-cream scoop or large spoon, portion the batter into the prepared muffin tins. Bake for 20-25 minutes, or until the muffins are lightly browned and firm to the touch.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
| Calories | 206kcal |
| Total FatSaturated FatTrans Fat | 2g0.4g0g |
| Cholesterol | 31.2mg |
| Sodium | 119mg |
| Total CarbDietary FiberSugars | 43g3.6g20g |
| Protein | 5.8g |
Nutrition Facts
|
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.