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Carrot-Pineapple-Bran Muffins
Source: dLife

Healthy carrot/pineapple muffins.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 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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Ingredients Directions
  1. Preheat oven to 350 F and spray muffin tins with cooking spray for 18 muffins.
  2. Mix flour, sugar, baking powder, baking soda, and cinnamon in a large bowl.
  3. In a separate bowl add milk, egg, pineapple, and butter. Mix wet ingredients well before adding in cereal and stirring well.
  4. 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.
  5. In the large bowl add the wet ingredients and carrot to the dry ingredients. Stir ingredients together until they are evenly moistened.
  6. Place batter in the muffin cups, filling 2/3. Bake for 20-22 minutes at 350. Let muffins cool.

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