Makes 10 muffins Calories 230 Prep Time 15 minutes Total Time 45 minutes Made with Splenda® Original Sweetener
Ingredients
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground ginger
1 (4-ounce) jar baby food carrots
⅓ cup 1% lowfat milk
¼ cup unsweetened pineapple juice
2 large eggs
1 cup Splenda® Granulated Sweetener
⅓ cup canola oil
1 teaspoon vanilla extract
½ cup grated carrot
½ cup finely chopped apple
½ cup flaked coconut
½ cup chopped walnuts
Nutrition Info Per Serving
Serving Size: 1 muffin
Calories
230
Total Fat
14g
Saturated Fat
2.5g
Cholesterol
45mg
Sodium
190mg
Total Carbs
23g
Dietary Fiber
2g
Sugars
6g
Protein
5g
Instructions
Preheat oven to 350°F. Place paper baking cups in muffin pans and spray with cooking spray.
In a bowl, combine flour, baking powder, soda, salt, cinnamon, and ginger.
In a glass measuring cup, combine baby food carrots, milk, and pineapple juice; mix well.
In a mixing bowl using an electric mixer, beat eggs and Splenda Sweetener on high speed for 5 minutes.
Reduce speed to medium; add oil and vanilla extract and beat until blended.
Add half of flour mixture; blend on low speed until combined. Add liquid mixture and blend smooth. Add remaining flour mixture and blend until combined.
Fold in carrots, apples, coconut, and walnuts.
Spoon mixture into prepared muffin pans; filling ¾ full.
Bake for 30–35 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
