Carrot Muffins

5
(4 ratings)
Prep
Time
Total Time
Number Of
Ingredients
15
Servings24

Moist carrot muffins studded with fruit and finished with a sweet walnut-coconut topping

Ingredients
  • PAM® Baking Spray
  • 2-1/2 cups Ultragrain® All Purpose Flour
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups finely shredded carrot
  • 1 cup shredded unpeeled Granny Smith apple (1 cup = about 2 apples)
  • 1 can (8 oz each) crushed pineapple in juice, drained
  • 1/2 cup raisins
  • 3/4 cup Egg Beaters® Original
  • 1/2 cup natural unsweetened applesauce
  • 1/3 cup Pure Wesson® Canola Oil
  • 1/2 cup chopped walnuts
  • 1/4 cup sweetened flaked coconut
  • 2 tablespoons firmly packed brown sugar
 
Directions
  1. Preheat oven to 350°F. Spray 24 medium muffin cups with baking spray; set aside. Combine flour, the 3/4 cup brown sugar, baking soda, cinnamon and salt in large bowl. Stir in carrot, apple, pineapple and raisins; set aside.
  2. Combine Egg Beaters, applesauce and oil in medium bowl. Add to flour mixture; stir just until moistened. Spoon batter evenly into prepared muffin cups. Combine walnuts, coconut and the 2 tablespoons brown sugar in small bowl; sprinkle evenly over muffins.
  3. Bake 22 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes; remove muffins from pan.
Cook's Tips

Muffins can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. They can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

Cook's Tips

Muffins can be kept at room temperature for 2 days covered with plastic wrap to prevent drying out. They can also be kept in the refrigerator for 1 week covered with plastic wrap. Store in freezer wrapped in aluminum foil up to 3 months.

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Nutrition Information
Calories: 151 View complete nutrition information
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