Carrot-Pineapple-Coconut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
0.5 cup Whole Wheat Flour .5 cup Flour, white 0.5 cup dry Oatmeal (plain) 2 tbsp *Flax Seed Meal (ground flax) .25 tsp Baking Soda 1 tsp Baking Powder .5 cup Applesauce, unsweetened .5 cup Milk, 1% .5 cup, grated Carrots, raw 6 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) .35 cup, pitted, chopped Dates 0.25 cup Dole Pineapple Tidbits 100% Pineapple juice 1 tsp Vanilla Extract 1 large Egg, fresh, whole, raw 3 tbsp Organic Coconut Palm Sugar
Combine dry ingredients. All at once, at wet ingredients. Mix thoroughly and swiftly. Divide between a 12 cup muffin tin, Bake at 375 degrees for 20-25 minutes.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MPARMYWIFE2005.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MPARMYWIFE2005.
Nutritional Info Amount Per Serving
- Calories: 116.9
- Total Fat: 3.0 g
- Cholesterol: 16.0 mg
- Sodium: 83.9 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.4 g
- Protein: 3.1 g
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