Vegetarian

Carrot Pineapple Breakfast Muffins is for Breakfast.

Carrot Pineapple Breakfast Muffins takes 15 minutes to prepare.

Carrot Pineapple Breakfast Muffins takes 25 minutes to cook.

Carrot Pineapple Breakfast Muffins makes 12 servings.

The ingredients for Carrot Pineapple Breakfast Muffins are:

1 cup whole wheat flour
2 tbsp wheat germ
2 tbsp flax meal
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
***30 grams Progressive Unflavoured Whey Protein Powder
1 1/5 cups grated carrots
3/4 cups crushed pineapple (with juice)
3/4 cup unsweetened apple sauce
1/2 cup chopped dates (or raisins)
1/2 cup walnut pieces
1/4 cup sucanat
1/4 cup egg whites

Here is how you make Carrot Pineapple Breakfast Muffins:

Preheat oven to 350*F and lightly grease muffin tins. - In a small bowl, sift together flour, wheat germ, flax meal, baking soda, cinnamon, nutmeg, salt and protein powder. Set aside. - In a large bowl, combine carrots, pineapple, apple sauce, dates, walnut pieces, sucanat and egg whites. - Add the dry ingredients to wet just until blended. Spoon mixture into prepared muffin tins and bake for 20-25 min in preheated oven, until a toothpick inserted into the middle of the muffins comes out clean (free of dough). - Remove from oven and let cool for about 10 minutes before removing from tins and transferring to a cooling rack.Serving Size:?Makes 12 muffins

The nutritional information for Carrot Pineapple Breakfast Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 154.5

• Total Fat: 4.2 g
• Cholesterol: 1.2 mg
• Sodium: 233.3 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 2.9 g
• Protein: 6.2 g

The dietary needs meet for Carrot Pineapple Breakfast Muffins is Vegetarian