Ingredients for Carrot Applesauce Pineapple Muffins
- 2 cups all-purpose flour
- Splenda Granular
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Carrots
- Crushed Pineapple In Juice
- 1 cup applesauce
- Eggs
- 1 egg white
- Canola Oil
- 1 teaspoon vanilla extract
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How to Make Carrot Applesauce Pineapple Muffins
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- Drain one 20-ounce can of pineapple chunks, reserving 1/4 cup of the juice. Set the drained pineapple aside.
- Shred 2 cups of carrots using a food processor. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup Splenda (or granulated sugar), 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Make a well in the center of the dry ingredients. Pour in the reserved 1/4 cup pineapple juice, 2 large eggs, 1 egg white, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
- Beat at medium speed with an electric mixer until just combined, about 90 seconds. Be careful not to overmix.
- Gently fold in the drained pineapple chunks, shredded carrots, and 1 cup applesauce using a spatula.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy! Optional: Drizzle with vanilla frosting.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
2g
Carbs
5g
