Carrot Applesauce Pineapple Muffins

A Delicious and healthy treat. My 2 young sons love these with a little drizzle of vanilla frosting. I think they are delicious plain with a nice cup of hot green tea!

• Ready In: 35 mins
• Serves: 24
• Yields: 24 Muffins

Ingredients

• 3  cups flour
• 2  cups Splenda granular
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon salt (optional)
• 2  teaspoons cinnamon
• 2  cups  coarsely shredded carrots
• 1 (8 ounce) can  crushed pineapple in juice
• 1⁄2 cup applesauce
• 2  large eggs
• 1  egg white
• 1⁄2 cup canola oil
• 2  teaspoons vanilla extract

Directions

1. Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24.
2. Tip: for nice muffin tops, fill baking cups to almost the top.