Carrot Applesauce Pineapple Muffins

Recipe by HollyMoon
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READY IN: 35mins
SERVES: 24
YIELD: 24 Muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Tip: for nice muffin tops, fill baking cups to almost the top.
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