Healthy Carrot Cake Muffins

Total Time
34mins
Prep 15 mins
Cook 19 mins

Light, low-fat goodness!

Ingredients Nutrition

Directions

  1. 1. Grease 6- large muffin tin. Heat oven to 400 degrees.
  2. 2. Mince grated carrot.
  3. 3. If you only have pineapple chunks, mince those as well.
  4. 4. Squeeze all the juice out of the carrots and pineapple.
  5. 2. Mix wet ingredient thoroughly.
  6. 3. Mix dry ingredients.
  7. 4. Pour wet ingredients into dry and mix well.
  8. 5. Spoon into muffin tin and bake for 17-19 minutes. Enjoy!
Most Helpful

Made for PAC fall 2011. I made this using the pulp from my juicer after making carrot juice instead of grated carrot. I am always looking for ways to use the pulp.(I love my carrot juice) These are lowfat and tasty! I will add more cinnamon next time, but that is personal taste.I made as directed except for the carrot pulp. Will make again.

Boo Chef in West Texas October 23, 2011