Carrot and Pineapple muffins


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 185.8 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.6 g

View full nutritional breakdown of Carrot and Pineapple muffins calories by ingredient


Introduction

Yummy muffins for intolerances Yummy muffins for intolerances
Number of Servings: 24

Ingredients

    2.25 c spelt flour
    1.25 c sugar (can also try honey)
    1.5 tsp baking powder
    1.5 tsp baking soda
    1.5 tsp cinnamon
    .75 tsp salt
    1 c canola oil
    3 eggs
    1.5 c shredded carrots
    .5 can crushed pineapple, drained
    1.5 tsp vanilla extract

Directions

1. Combine dry ingredients. Make a well in center and pour in oil, eggs, carrots, pineapple and vanilla. Mix until smooth

2. Fill muffin cups (1/4 cup in each cup)

3. Bake 20-25 minutes or until toothpick comes out clean.

Number of Servings: 24

Recipe submitted by SparkPeople user SLEEPYDWARF.

Member Ratings For This Recipe


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    Very Good
    OMGoodness I just tried these using another recipe and trading spelt flour and they turned out SO good. I used half the oil though and strained babyfood prunes for the other half of the oil. They didn't rise much and I was disappointed looking at them but wow, the flavour and texture are amazing! - 10/4/08