Delicious Carrot Cake Muffins

This recipe is packed with good things - whole wheat flour, flax seed meal and pineapple. This recipe came from Smart Balance Butter and that is the type of butter you should use in this recipe - however you can use any butter you like. It is also good with I can't believe it's not butter.

• Ready In: 35 mins
• Yields: 24 muffins

Ingredients

• 1 3⁄4 cups flour
• 1  cup whole wheat flour
• 1⁄2 cup flax seed meal
• 1  cup brown sugar
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon cinnamon
• 3  eggs, beaten
• 1⁄2 cup applesauce
• 2⁄3 cup  Smart Balance butter spread, softened (Smart Balance 67% buttery spread) or 1⁄2 cup  oil (Smart Balance Omega Oil)
• 1⁄2 cup milk
• 1 (12 ounce) can pineapple, crushed (with juice)
• 2 1⁄2 cups  grated carrots
• 3⁄4 cup walnuts, chopped
• 1⁄2 cup raisins (optional)

Directions

1. Preheat oven to 375°F Spray 24 medium muffins cups with cooking spray.
2. Combine dry ingredients in a large mixing bowl; whisking together. In a separate bowl combine the eggs, applesauce, butter or oil and milk.
3. Stir in the crushed pineapple and then add the applesauce mixture to the dry ingredients; stirring just until combined.
4. Fold in the grated carrots, nuts and raisins. With a large spoon; fill muffin cups 3/4 full.
5. Bake for 25 minutes or just until lightly browned.