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
- Ingredients:
- 13
- Yields:
-
24 Muffins
- Serves:
- 24
ingredients
- 3 cups flour
- 2 cups Splenda granular
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt (optional)
- 2 teaspoons cinnamon
- 2 cups coarsely shredded carrots
- 1 (8 ounce) can crushed pineapple in juice
- 1⁄2 cup applesauce
- 2 large eggs
- 1 egg white
- 1⁄2 cup canola oil
- 2 teaspoons vanilla extract
directions
- 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.
- Tip: for nice muffin tops, fill baking cups to almost the top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Just made these for my little guys as I have a hard time getting them to try new things as they are two. They love them! I cut the sugar in half and added a bit extra carrots. Love the cinnamon! Really nice just plain and easy to pack for summer outings rather than granola bars or cookies.
