Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and a ...
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Set oven to 350 degrees.
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray
In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 248 | ||
Calories from Fat: 147 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 37.9mg | 1 % | |
Potassium 728.1mg | 19 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 17.3g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 248
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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