Breakfast

Whole Wheat Carrot Date Pineapple Muffins is for Breakfast, Snack.

Whole Wheat Carrot Date Pineapple Muffins takes 30 minutes to prepare.

Whole Wheat Carrot Date Pineapple Muffins takes 20 minutes to cook.

Whole Wheat Carrot Date Pineapple Muffins makes 30 servings.

The ingredients for Whole Wheat Carrot Date Pineapple Muffins are:

1 ½ cups sugar

4 eggs

1 ½ cups oil

3 ½ cups whole wheat flour

2 ½ teaspoons baking powder

1 ½ teaspoons baking soda

¾ teaspoon salt

2 teaspoons cinnamon

¼ teaspoon nutmeg

398 ml. crushed pineapple, drained

2 ½ cups grated carrot

1 cup chopped dates

Here is how you make Whole Wheat Carrot Date Pineapple Muffins:

Beat sugar into eggs to light and fluffy.Gradually stir in oil.Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.Combine oil. Mix with dry ingredients. Add pineapple, carrots and dates. Spoon into muffin cups and bake @ 350 degrees Farenheit for 20-25 minutes. Yields 2 ½ dozen muffins.Number of Servings: 30Recipe submitted by SparkPeople user SJ_LAKOS.

The nutritional information for Whole Wheat Carrot Date Pineapple Muffins is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 218.4

• Total Fat: 11.9 g
• Cholesterol: 28.3 mg
• Sodium: 177.5 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 2.5 g
• Protein: 2.9 g