Healthy Carrot Muffins
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
All-Purpose Flour1 cup
Whole Wheat Flour2 cup
Dark Brown Sugar2 tbsps
Wheat Germ2 tsps
Ground Cinnamon1 tsp
Baking Powder1 tsp
Baking Soda2 large
Egg1 cup
Vegetable Oil1 tbsp
Pure Vanilla ExtractDirections:
1
Special equipment: 12 cup muffin tin and paper liners Preheat the oven to 350 degrees F
2
Line twelve 1/2-cup muffin cups with paper muffin liners
3
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl
4
In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract
5
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula
6
Stir in the carrots and pineapple just until evenly moist; the batter will be very thick
7
Divide the batter evenly among the muffin cups
8
Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes
9
Turn muffins out of the tins and cool on a rack
10
Serve warm
11
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams