WW Pineapple & Carrot Muffins

Ingredients

  • 1 large egg
  • ¾ cup non- fat plain Greek yogurt (0%)
  • 3 tablespoon vegetable oil
  • ¾ teaspoon vanilla
  • ⅔ cup packed brown sugar
  • ½ cup crushed pineapple Note: Just make sure you really squeeze out all the liquid, reserving 1 tbsp
  • 1 ½ cups finely shredded carrots
  • ⅓ cup finely chopped walnuts * leave this out if making for toddlers
  • 1 ½ teaspoon cinnamon
  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon reserved pineapple juice
    Instructions
    • Preheat oven to 350 degrees F/175 degrees C.
    • Line muffin pans with paper muffin liners.
    • In a large bowl beat egg till fluffy,
    • Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots and crushed pineapple.
    • In a separate bowl, combine flour, spices, baking soda, and baking powder.
    • Add dry mixture to wet mixture and stir until combined.
    • Stir in pineapple juice.
    • Pour into lined muffin tins to about ¾ full, dividing batter evenly by all 16.
    • Bake in preheated oven for approximately 25 minutes or until a toothpick or cake tester inserted comes out clean.
    • Let cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.