Carrot-Pineapple-Coconut Muffins

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
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
Directions
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.

Servings Per Recipe: 12
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

Member Reviews