so yummy. naturally sweetened, no added fat. what more could you ask for?
i found this recipe here. i wanted to try it right away! luckily, i happened to have everything on hand so i gave it a whirl and was pleased with the result. one thing though, these either need to be eaten within 24 hours or individually wrapped and frozen or they start to taste weird after a couple of days.
carrot pineapple muffins
2 1/2 cups whole wheat pastry flour
3 Tbsp oat bran (i used whole oats and ground them in my food processor .. worked fine)
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
4 large egg whites
1/2 cup light agave nectar
1/2 cup skim milk
1 1/3 cups grated carrots
3/4 cups diced pineapple (i used fresh)
12 pineapple chunks for tops
1. preheat oven to 350 degrees. lightly spray a standard 12 cup muffin pan with vegetable oil spray.
2. sift together flour, bran, baking soda, cinnamon, ginger and salt into a medium bowl and make a well in the center
3. in another medium bowl, using a handheld electric mixer set at high speed, beat the egg whites with all the agave nectar until soft peaks form (see photo below). {next time, i'll add a tbsp or two of the fresh pineapple juice to the nectar/egg mixture}. reduce speed to low and gradually beat in the milk. pour into the flour well and stir with a wooden spoon just until combined. stir in the carrots and the diced pineapple.
4. spoon the batter into the muffin cups, filling about 3/4 of the way full. top each muffin with a pineapple chunk. bake the muffins until a toothpick inserted in the center comes out clean and the tops spring back when pressed with a finger, 20-25 minutes. cool for 2 minutes, run a knife around the inside of the cups to release the muffins and remove the cups. serve the muffins warm or at room temperature.
yields 12 muffins
Nutrition Facts
pineapple carrot muffins
Serving Size: 1 serving
| vitamin A 40% | Vitamin C 7% |
| Calcium 1% | Iron 4% |
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