Recipe by Caryn Dalton
These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month.
- 1⁄2 cup brown sugar (light or dark)
- 1⁄3 cup applesauce (no sugar added)
- 1⁄3 cup sunflower oil (or oil of your choice-I like Ghee here too)
- 2 eggs
- 1 teaspoon vanilla
- 3⁄4 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 2 tablespoons wheat germ (optional but adds a lot of folic acid and fiber)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 cup lightly drained crushed pineapple
- 1 cup grated carrot (not matchstick carrots)
Directions See How It's Made
- Preheat oven to 375 degrees F.
- In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
- Add both eggs and vanilla and whisk until well combined.
- Set aside and combine dry ingredients well in a seperate bowl.
- Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
- Stir carrot and pineapple into batter.
- Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
- Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
- Feed your flock and enjoy!