Carrot Applesauce Pineapple Muffins

“A Delicious and healthy treat. My 2 young sons love these with a little drizzle of vanilla frosting. I think they are delicious plain with a nice cup of hot green tea!”
READY IN:
35mins
SERVES:
24
YIELD:
24 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24.
  2. Tip: for nice muffin tops, fill baking cups to almost the top.

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