Ingredients for Super Moist Muffins
- 1 cup packed brown sugar
- 1/2 cup unsweetened applesauce
- Sunflower Oil
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- Whole Wheat Flour
- Wheat Germ
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Crushed Pineapple
- 1 cup grated carrots
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How to Make Super Moist Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 cup packed brown sugar, 1/2 cup unsweetened applesauce, and 1/2 cup vegetable oil until well combined.
- Add 2 large eggs and 1 teaspoon vanilla extract. Whisk until thoroughly blended.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup grated carrots and 1/2 cup crushed pineapple (drained).
- Fill muffin cups about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
50g
Fat
5g
Carbs
9g
