Carrot Pineapple cake muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3.0 large Egg, fresh, whole, raw1.5 tsp Cinnamon, ground1.0 tsp Vanilla Extract1.5 cup, chopped Carrots, raw1.75 tsp Baking Powder6.0 tbsp Honey0.5 cup Dole - Crushed Pineapple in 100% Pineapple Juice0.5 serving great value greek nonfat yogurt (plain) - 1 c.1.25 cup King Arthur 100% Unbleached White Whole Wheat Flour1.0 serving Applesauce - Cinnamon - Great Value1.0 small (6" to 6-7/8" long) Banana, fresh
Preheat oven to 350°F (175°C).
In a large bowl, whisk the eggs until light and fluffy.
Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
Bake for 20 minutes, until the muffins have risen and set.
Serving Size: 1 muffin
Number of Servings: 16.0
Recipe submitted by SparkPeople user 1964MEME.
Number of Servings: 16.0
Recipe submitted by SparkPeople user 1964MEME.
Nutritional Info Amount Per Serving
- Calories: 94.0
- Total Fat: 1.1 g
- Cholesterol: 35.2 mg
- Sodium: 79.6 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 1.8 g
- Protein: 3.4 g
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