Breakfast

Carrot Pineapple Walnut Muffins is for Breakfast.

Carrot Pineapple Walnut Muffins takes 20 minutes to prepare.

Carrot Pineapple Walnut Muffins takes 22 minutes to cook.

Carrot Pineapple Walnut Muffins makes 12 servings.

The ingredients for Carrot Pineapple Walnut Muffins are:

Whole Wheat Flour, 1 cup
Oat Bran, 0.5 cup
Wheat Germ 1 Tbsp
Cinnamon, ground, 1 tsp
Baking Powder, 2 tsp
Baking Soda, 0.5 tsp
Egg, fresh, 1 large
Honey, 0.5 cup
Sunflower Oil, 0.25 cup
Pineapple, canned, 1 cup, crushed, sliced, or chunks
Carrots, raw, 1 cup, grated
Buttermilk, lowfat, 0.5 cup
Walnuts, 2 oz (14 halves)

Here is how you make Carrot Pineapple Walnut Muffins:

Mix together in a medium sized bowl the ww flour, oat bran, wheat germ, cinnamon, b.powder & b. soda.In a food processor chop the carrot and pineapple ( if using chunks) Set aside.In a glass 2 cup measure, melt honey, stir in oil, egg and buttermilk until combined. Stir in pineapple, carrot and walnuts.Add wet ingredients to dry ingredients until combined.Divide mixture between 12 paper lined muffin cups.Bake in 375 oven for 22 minutes.Serving Size:?makes 12 muffins

The nutritional information for Carrot Pineapple Walnut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 181.3

• Total Fat: 8.6 g
• Cholesterol: 15.8 mg
• Sodium: 157.8 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 2.4 g
• Protein: 3.6 g