Pineapple Carrot Nutty Muffins Recipe

Pineapple carrots nutty muffins are perhaps the king of healthy and delicious muffins. The shredded carrots and pineapple adds dollops of flavor and texture to these whole wheat muffins. The grape nuts and brown sugar give it an unforgettable taste when baked to its browned perfection. All in all a healthy and delicous muffin recipe.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Whole wheat flour1 1⁄2 Cup (24 tbs) (375 Ml)
 Packed brown sugar1⁄2 Cup (8 tbs) (125 Ml)
 Granulated sugar1⁄2 Cup (8 tbs) (125 Ml)
 Grape nuts cereal1 Cup (16 tbs) (250 Ml)
 Baking soda1 1⁄2 Teaspoon (7 Ml)
 Baking powder3⁄4 Teaspoon (4 Ml)
 Cinnamon2 Teaspoon (10 Ml)
 Crushed pineapple1 Cup (16 tbs), well drained (250 Ml)
 Eggs2 , beaten
 Shredded carrots2 Cup (32 tbs) (500 Ml)
 Vanilla5 Milliliter (1 Teaspoon)
 Margarine3⁄4 Cup (12 tbs), melted (175 Ml)

Nutrition Facts

Serving size: Complete recipe

Calories 3200 Calories from Fat 1297

% Daily Value*

Total Fat 146 g224.6%

Saturated Fat 27 g135.1%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 2909.3 mg121.2%

Total Carbohydrates 454 g151.3%

Dietary Fiber 42.7 g170.7%

Sugars 262.5 g

Protein 48 g96.2%

Vitamin A 1152.9% Vitamin C 70.7%

Calcium 69.6% Iron 115.3%

*Based on a 2000 Calorie diet

Directions

Microwave muffin pan, double paper-lined In a large bowl, combine flour, brown sugar, granulated sugar, cereal, baking soda, baking powder and cinnamon.
In a smaller bowl, combine pineapple, eggs, carrots, vanilla and margarine.
Stir into the dry ingredients, mixing just until moistened.
The batter will be quite thick.
Spoon batter into prepared muffin pan, filling cups two-thirds full.
Bake, uncovered, on High for 2 to 2 1/2 minutes, rotating halfway through cooking time.
Let muffins stand for 3 to 5 minutes before removing from pan
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