Carrot Muffins
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 24
Difficulty: Advanced
Minutes Prep Time: 20
Minutes Total Time: 50
Servings: 24
Difficulty: Advanced
PAM® Baking Spray
2-1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups finely shredded carrot
1 cup shredded unpeeled Granny Smith apple (1 cup = about 2 apples)
1 can (8 oz each) crushed pineapple in juice, drained
1/2 cup raisins
3 eggs
1/2 cup natural unsweetened applesauce
1/3 cup canola oil
1/2 cup chopped walnuts
1/4 cup sweetened flaked coconut
2 tablespoons firmly packed brown sugar
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 23 mg | 2% |
Carbohydrate | 24 g | 8% |
Cholesterol | 23 mg | 8% |
Total Fat | 6 g | 9% |
Iron | 1 mg | 5% |
Calories | 159 kcal | 8% |
Sodium | 173 mg | 7% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 5% |
Sugars | 13 g | 1% |
Vitamin C | 2 mg | 4% |
Preheat oven to 350°F. Spray 24 medium muffin cups with baking spray; set aside. Combine flour, the 3/4 cup brown sugar, baking soda, cinnamon and salt in large bowl. Stir in carrot, apple, pineapple and raisins; set aside.
Combine eggs, applesauce and oil in medium bowl. Add to flour mixture; stir just until moistened. Spoon batter evenly into prepared muffin cups. Combine walnuts, coconut and the 2 tablespoons brown sugar in small bowl; sprinkle evenly over muffins.
Bake 22 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes; remove muffins from pan.
Muffins can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. They can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.
Carrot Muffins