Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Stir in carrot and next 5 ingredients (through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
Spoon batter into 24 muffin cups coated with cooking spray. Bake at 350 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 52 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 88.1mg||27 %|
|Sodium 178.2mg||6 %|
|Potassium 248.2mg||7 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 47.7g|
|Protein 7.5g||11 %|
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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: 275
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