Carrot Pineapple cake muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

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


Introduction

Enjoy taste of Carrot cake with out all the calories. Enjoy taste of Carrot cake with out all the calories.
Number of Servings: 16

Ingredients

    3.0 large Egg, fresh, whole, raw
    1.5 tsp Cinnamon, ground
    1.0 tsp Vanilla Extract
    1.5 cup, chopped Carrots, raw
    1.75 tsp Baking Powder
    6.0 tbsp Honey
    0.5 cup Dole - Crushed Pineapple in 100% Pineapple Juice
    0.5 serving great value greek nonfat yogurt (plain) - 1 c.
    1.25 cup King Arthur 100% Unbleached White Whole Wheat Flour
    1.0 serving Applesauce - Cinnamon - Great Value
    1.0 small (6" to 6-7/8" long) Banana, fresh

Directions

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.

TAGS:  Desserts |