Carrot-Pineapple Muffins

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.0
  • Total Fat: 3.9 g
  • Cholesterol: 47.3 mg
  • Sodium: 380.6 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 19.5 g

View full nutritional breakdown of Carrot-Pineapple Muffins calories by ingredient
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3 of these muffins can be used as a meal. Perfect for a meal on the go as they freeze well. 3 of these muffins can be used as a meal. Perfect for a meal on the go as they freeze well.
Number of Servings: 4


    4 med. eggs
    8 slices of 45 calorie bread
    1 1/3 c non fat milk powder
    1 tsp baking powder
    1 tsp vanilla
    sweetner or brown sugar twin to = 8 T
    2 medium carrots (grated)
    1 C crushed pineapple, in own juice
    2 tsp cinnamon
    12 whole raw almonds chopped into pieces


I have found that you can add the whole carrots and almonds with the eggs in the blender and not have to chop the carrots or almonds ahead of time.


Place bread in blender and blend to crumbs, add dry milk, baking powder and sweetner. Put in bowl.
Blend eggs and vanilla in blender until fluffy.
Fold egg mixture into bowl with bread mixture and add the pineapple, cinnamon.
Bake in regular size non stick muffin tins at 350 for 20-25 minutes or until toothpick comes out clean.

Serving Size: Makes 12 regular size muffins

Number of Servings: 4

Recipe submitted by SparkPeople user PJSTIME.

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