Breakfast

Carrot-Pineapple-Coconut Muffins is for Breakfast, Snack.

Carrot-Pineapple-Coconut Muffins takes 5 minutes to prepare.

Carrot-Pineapple-Coconut Muffins takes 22 minutes to cook.

Carrot-Pineapple-Coconut Muffins makes 12 servings.

The ingredients for Carrot-Pineapple-Coconut Muffins are:

0.5 cup Whole Wheat Flour
.5 cup Flour, white
0.5 cup dry Oatmeal (plain)
2 tbsp *Flax Seed Meal (ground flax)
.25 tsp Baking Soda
1 tsp Baking Powder
.5 cup Applesauce, unsweetened
.5 cup Milk, 1%
.5 cup, grated Carrots, raw
6 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
.35 cup, pitted, chopped Dates
0.25 cup Dole Pineapple Tidbits 100% Pineapple juice
1 tsp Vanilla Extract
1 large Egg, fresh, whole, raw
3 tbsp Organic Coconut Palm Sugar

Here is how you make Carrot-Pineapple-Coconut Muffins:

Combine dry ingredients. All at once, at wet ingredients. Mix thoroughly and swiftly. Divide between a 12 cup muffin tin, Bake at 375 degrees for 20-25 minutes.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MPARMYWIFE2005.

The nutritional information for Carrot-Pineapple-Coconut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 116.9

• Total Fat: 3.0 g
• Cholesterol: 16.0 mg
• Sodium: 83.9 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 2.4 g
• Protein: 3.1 g