FOX 4 Healthy Habits: Pineapple Carrot Muffin recipe

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Pineapple Carrot Muffins

Serves 12, 1 muffin per serving


  • 1 medium carrot
  • 1 cup canned, crushed pineapple with juice
  • 5 Tablespoons canola oil
  • ¼ cup cold water
  • 1 Tablespoon white distilled vinegar
  • 1 ½ cups all-purpose flour
  • ¾ cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Pinch of ground nutmeg, pumpkin pie spice or apple pie spice
  • Non-stick cooking spray


Preheat oven to 350 degrees. Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.  In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps. Add wet ingredients to dry ingredients. Mix until just combined. If using raisins or walnuts, gently stir in now.

Coat muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.

Nutritional Information per serving: Calories: 160; Carbohydrate: 27g; Cholesterol: 0; Fat: 6g Saturated Fat: 0; Fiber: 2g; Protein: 12mg; Sodium: 160mg; Fiber: 1g.

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