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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot-Pineapple-Bran Muffins

Source: dLife

Healthy carrot/pineapple muffins.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	40.7

Total Carbs	7.2 g

Dietary Fiber	0.7 g

Sugars	4.3 g

Total Fat	1.3 g

Saturated Fat	0.2 g

Unsaturated Fat	0.0 g

Potassium	39.7 mg

Protein	0.8 g

Sodium	92.7 mg

Dietary Exchanges 1.3 Fat, 0.1 Vegetables, 0.1 Fruits, 0.0 Meat, 0.0 Milk, 0.1 Other Carbs, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 350 F and spray muffin tins with cooking spray for 18 muffins.
Mix flour, sugar, baking powder, baking soda, and cinnamon in a large bowl.
In a separate bowl add milk, egg, pineapple, and butter. Mix wet ingredients well before adding in cereal and stirring well.
In a small saucepan put carrot and water over high heat. Cover the pan and bring ingredients to a boil. Lower heat to medium and simmer for 1-2 minutes until carrot has softened. Drain the mixture.
In the large bowl add the wet ingredients and carrot to the dry ingredients. Stir ingredients together until they are evenly moistened.
Place batter in the muffin cups, filling 2/3. Bake for 20-22 minutes at 350. Let muffins cool.