Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pineapple Carrot Muffins
Easy to make pineapple carrot muffins will have your kids eating veggies without any coaxing on your part. Fresh carrots, little sugar and a touch of cinnamon.
Course
Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
188
kcal
Author
Linda Warren
Ingredients
1
egg
½
cup
milk
¼
cup
pineapple juice
½
cup
melted butter
⅓-1/2
cup
sugar
1
cup
King Arthur unbleached white flour
1
cup
King Arthur whole wheat flour
1
teaspoon
baking powder
½
teaspoon
baking soda
Pinch
of salt
1 ½
teaspoon
cinnamon
2
cups
shredded carrots
Instructions
Preheat oven to 400 degrees. Prepare muffin pan by spraying with non-stick spray or use paper muffin cups.
In medium bowl, whisk egg. Add milk, pineapple juice, butter and sugar and beat well.
Sift together dry ingredients then add to above mixture until just moistened. Fold in carrots.
Spoon mixture into muffin cups to the top. Place in preheated oven and bake for 20 minutes.
Let cool 10 minutes then remove from muffin pan and place on wire racks until completely cool.
Notes
Add a cream cheese frosting to them and it is like a mini carrot cake
Nutrition
Calories:
188
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
34
mg
|
Sodium:
138
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
3835
IU
|
Vitamin C:
1.7
mg
|
Calcium:
43
mg
|
Iron:
1.2
mg