Whole-wheat Pineapple-Carrot Muffins

We tweaked the classic muffin recipe to make it better for you. Have one for breakfast or as a mid-afternoon snack!

Makes 10 to 12

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 egg
1/4 cup unsweetened applesauce
1/4 cup canned crushed pineapple, drained
1 1/4 cups grated carrots
1/4 cup raisins
1/4 cup walnuts, coarsely chopped

1  In a medium bowl, whisk together the dry ingredients.

2  In a separate bowl, mix together egg, applesauce, and pineapple. Add the dry ingredients to the wet ingredients and mix just until combined. Stir in carrots, raisins, and walnuts.

3  Spoon into a lined muffin pan and bake in a preheated 375ºF oven for 15 to 20 minutes or until a toothpick inserted in the muffin in the center of the pan comes out clean.

Photography by Patrick Martires | Styling by Rachelle Santos

• Be the first one to comment...