Recipe > Desserts & Smoothies > Carrot Muffins

Carrot Muffins

  • Servings: 12

According to a Michigan State University study, canned produce is on par nutritionally with fresh and frozen varieties, and in some cases even better. So next time you’re at the store, don’t forget to head down the canned food aisle and stock up on canned carrots and pineapple for these savory and sweet muffins.

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INGREDIENTS

Muffins:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 (14.5-ounce) can carrots, drained
  • 1 (8-ounce) can crushed pineapple in 100% pineapple juice, drained
  • 3/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup shredded sweetened dried coconut
  • 3/4 cup pecans, chopped

Frosting:

  • 1 (4-ounce) package reduced fat cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 ½ cups confectioners’ sugar

PREPARATION

Prepare muffins: Preheat oven to 350°. Grease a 12-cup muffin tin. In large bowl combine flour, sugar, cinnamon, baking soda, and salt. In large bowl, mash carrots until smooth; add crushed pineapple, oil, eggs and vanilla until well blended. Add to dry ingredients until just mixed; fold in coconut and pecans.

Spoon mixture into prepared muffin tins, almost to top. Bake 30 minutes or until tester inserted in center comes out clean. Cool; 10 minutes. Remove muffins from pans. Cool completely.

Prepare Frosting: In mixing bowl combine cream cheese and butter until well blended. Add confectioners’ sugar; beat until smooth. Top carrot muffins with frosting.

NUTRITION PER SERVING

Calories: 450; Total fat: 26g; Saturated fat: 7g; Cholesterol: 50mg; Sodium: 580mg; Carbohydrate: 54g; Sugar: 40g; Fiber: 3g; Protein: 5g; Vitamin A: 70%DV*; Vitamin C: 4%DV; Calcium: 4%DV; Iron: 8%DV;

*DV=Daily Value