Servings: 15 muffins
Total Time: 45 minutes
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 (8 ounce) can crushed pineapple, drained
- 1/4 cup vegetable or canola oil
- 2 large eggs
- 2 egg whites
- 1 Tbsp vanilla extract
- 3 cups grated carrots
- 1/2 cup chopped pecans
- 1/2 cup raisins
Carrot cake muffins are a perfect breakfast option for a Saturday brunch or an easy make-ahead breakfast for busy mornings on the go!
Preheat oven to 350°F.
Place 15 paper baking cups in muffin pans, or spray a muffin tin with nonstick spray.
Combine flour, sugar, baking soda, cinnamon and salt.
In a separate bowl, whisk together pineapple, oil, eggs, egg whites and vanilla. Add pineapple mixture to flour mixture, stirring until just combined.
Fold in carrots, pecans and raisins.
Spoon into baking cups, filling about two-thirds full.
Bake for 22 – 25 minutes, or until a toothpick inserted in the center of each muffin comes out clean.
Cool for at least 10 minutes before serving.
Approximate nutrition information per serving: 208 calories; 7.3 g fat; 0.8 g saturated fat; 27.8 mg cholesterol; 359.4 mg sodium; 32.2 g carbohydrate; 2 g fiber; 11.4 g sugar; 3.8 g protein