| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 12 servings |
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup dark brown sugar
- 2 tablespoons wheat germ
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch fine salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 4 medium carrots, grated (about 2 cups)
- 1/2 cup canned crushed pineapple, drained
Instructions
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts
| Calories | 179 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 31 milligrams |
| Sodium | 110 milligrams |
| Protein | 3 grams |
| Sugar | 14 grams |
Reviews
Very heavy and bland
Sorry, I didn’t like it. Too much vanilla
Love these. My husband, who doesn’t like fruit baked in things, likes them a lot also. Will keep them in rotation. One downside is that they aren’t actually healthy just because hey have carrot in them.
So delicious and refreshing. Followed the recipe exactly, no complaints
Really soft and easy to make! I ended up using Swerve’s brown sugar replacement instead and it still turned out really good. Was nervous about the batter being so dry before the carrot and pineapple but it softened once those were added. Definitely making these a regular breakfast muffin!
I thought these were very good! My family liked them too! I followed the recipe as written and got 12 muffins that took exactly 30 minutes to bake.
Mmmmm these were good but technically they still not healthy
They turned out amazing! Super easy to follow as well.
Very good.
Really great recipe.