Carrot Cake Muffins (Good for You!)
Ready In: 30 mins
Serves: 18
Ingredients
- 3 cups carrots, shredded
- 3⁄4 cup brown sugar
- 3 tablespoons canola oil
- 2 eggs
- 2 teaspoons vanilla
- 1 (8 ounce) can crushed pineapple (including the juice)
- 1⁄2 cup milk
- 1⁄2 raisins
- 2 1⁄2 cups whole wheat pastry flour (half whole wheat four half white flour)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1⁄8 teaspoon salt
Directions
- In a large bowl mix sugar, oil and eggs.
- Add vanilla, pineapple, milk and raisins.
- In another bowl mix flour, baking soda and spices. Add carrots.
- Add the carrot mixture a little at a time, to the large bowl with the sugar mixture.
- Bake at 350°F in sprayed or lined muffin pans about 15-20 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off