WW Pineapple & Carrot Muffins
Ingredients
- 1 large egg
- ¾ cup non- fat plain Greek yogurt (0%)
- 3 tablespoon vegetable oil
- ¾ teaspoon vanilla
- ⅔ cup packed brown sugar
- ½ cup crushed pineapple Note: Just make sure you really squeeze out all the liquid, reserving 1 tbsp
- 1 ½ cups finely shredded carrots
- ⅓ cup finely chopped walnuts * leave this out if making for toddlers
- 1 ½ teaspoon cinnamon
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon reserved pineapple juice
Instructions- Preheat oven to 350 degrees F/175 degrees C.
- Line muffin pans with paper muffin liners.
- In a large bowl beat egg till fluffy,
- Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots and crushed pineapple.
- In a separate bowl, combine flour, spices, baking soda, and baking powder.
- Add dry mixture to wet mixture and stir until combined.
- Stir in pineapple juice.
- Pour into lined muffin tins to about ¾ full, dividing batter evenly by all 16.
- Bake in preheated oven for approximately 25 minutes or until a toothpick or cake tester inserted comes out clean.
- Let cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.
