Dessert

Carrot Pineapple cake muffins is for Dessert.

Carrot Pineapple cake muffins takes 10 minutes to prepare.

Carrot Pineapple cake muffins takes 20 minutes to cook.

Carrot Pineapple cake muffins makes 16 servings.

The ingredients for Carrot Pineapple cake muffins are:

3.0 large Egg, fresh, whole, raw
1.5 tsp Cinnamon, ground
1.0 tsp Vanilla Extract
1.5 cup, chopped Carrots, raw
1.75 tsp Baking Powder
6.0 tbsp Honey
0.5 cup Dole - Crushed Pineapple in 100% Pineapple Juice
0.5 serving great value greek nonfat yogurt (plain) - 1 c.
1.25 cup King Arthur 100% Unbleached White Whole Wheat Flour
1.0 serving Applesauce - Cinnamon - Great Value
1.0 small (6" to 6-7/8" long) Banana, fresh

Here is how you make Carrot Pineapple cake muffins:

Preheat oven to 350?F (175?C). In a large bowl, whisk the eggs until light and fluffy. Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy. Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth. Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined. Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin. Bake for 20 minutes, until the muffins have risen and set. Serving Size: 1 muffinNumber of Servings: 16.0Recipe submitted by SparkPeople user 1964MEME.

The nutritional information for Carrot Pineapple cake muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 94.0

• Total Fat: 1.1 g
• Cholesterol: 35.2 mg
• Sodium: 79.6 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 1.8 g
• Protein: 3.4 g