🥕Healthy Carrot Muffins with Pineapple recipe

carrot muffin on blue wood-like surface, pulled into 2 pieces , with wrapper, more muffins and carrots in background

5 from 6 votes

🥕Healthy Carrot Muffins with Pineapple recipe

These Healthy Carrot Muffins with Pineapple are made with healthy ingredients like grated carrots, Greek yogurt and walnuts. It tastes like carrot cake, but it's Weight Watchers friendly! They are make-ahead and great for an on-the-go breakfast, snack and throwing in the lunch bag.

Course Breakfast, Snack

Cuisine American, Canadian, North American

Keyword carrot, healthy, muffins, pineapple

Special Diet Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 144kcal

Author Terri Gilson

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

US Customary - Metric

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.