Pineapple Carrot Muffins

Mary Jo Mason, RD, LD
Via Christi - St. Joseph Campus, Wichita, KS

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
2 eggs, beaten
1⁄4 cup canola oil
1⁄4 cup unsweetened applesauce
3⁄4 cup granulated sugar
3⁄4 cup crushed pineapple in juice, undrained
1 cup raw grated carrots
1⁄2 cup walnuts (optional)

  1. Preheat oven to 400°F. Line a 21⁄2 x 11⁄4-inch (standard-size) muffin pan with paper cups or spray lightly with nonstick cooking spray.
  2. In large bowl, mix together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon and cloves.
  3. In medium bowl, whisk eggs, oil, applesauce and sugar together; stir in the pineapple, carrots and walnuts. Mixing by hand, stir into flour mixture, mixing just to combine ingredients; do not over mix. Spoon batter into prepared muffin cups.
  4. Bake muffins 16-18 minutes, or until golden brown. Remove muffins from pan and allow to completely cool on a wire rack.

Makes 16 muffins.

Nutrition information per serving: 138 calories; 3 g protein; 23 g carbohydrate; 4 g fat (.48 g saturated); 27 mg cholesterol; 1 mg iron; 2 g dietary fiber; 19 mcg folate and 177 mg sodium.

Eat fruits and vegetables throughout the day. Whether they are canned, frozen, fresh, or dried they all have the nutrients your body needs.