Caryn Dalton's Note:
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.
My Private Note
mini or ...
Units: US | Metric
- 1/2 cup brown sugar (light or dark)
- 1/3 cup applesauce (no sugar added)
- 1/3 cup vegetable oil
- 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)
- 1Preheat oven to 375 degrees F.
- 2In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
- 3Add both eggs and vanilla and whisk until well combined.
- 4Set aside and combine dry ingredients well in a seperate bowl.
- 5Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
- 6Stir carrot and pineapple into batter.
- 7Spray 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).
- 8Using 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.
- 9Feed your flock and enjoy!
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Nutritional Facts for Super Moist Muffins
Serving Size: 1 (966 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 181.9
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 1.1 g
- Cholesterol 35.2 mg
- Sodium 238.3 mg
- Total Carbohydrate 26.9 g
- Dietary Fiber 1.9 g
- Sugars 12.4 g
- Protein 3.3 g