These muffins are great for breakfast or a mid-day snack. They are packed with nutrition and fiber that will fill you up and help you get through the day. Your kids will love these muffins and they won't even know they are eating veggies.
Ingredients:
1 1/2 cups whole wheat pastry flour
1/2 cup old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup coconut palm sugar or light brown sugar
1 large egg, slightly beaten
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup fat-free milk
1 8-ounce can crushed pineapple in its own juice, not drained
1 1/2 cups freshly grated carrots, about 2 medium carrots
1/2 cup raisins
1/2 cup chopped pecans, toast in a small dry pan for 5 minutes
Directions:
Preheat oven 350 degrees F. Line a 12-cup muffin pan with paper liners or spray pan with nonstick cooking spray.
In a large bowl, whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a medium bowl, stir sugar, egg, applesauce, vanilla, and milk until well combined. Mix in pineapple, carrots, raisins and pecans.
Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.
Bake for 20 to 25 minutes, until toothpick comes out clean.
Makes 12 muffins. Enjoy!
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