04 December 2009

Healthy Carrot Muffin Cupcakes

These muffins are great on thier own, but if you add cream cheese frosting, they make a YUMMY dessert!

Healthy Carrot Muffin Cupcakes

3/4 cup all purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tbsp wheat germ
1 tbsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
2 large eggs
1/3 cup applesauce or vegetable oil
1 tbsp pure vanilla extract
2 cups finely grated carrots
1/2 cup canned crushed pineapple, drained

  • Preheat oven to 350.  Line or grease muffin tin.
  • Whisk the dry ingredients together.  In another bowl, beat eggs, applesauce or oil, and vanilla. 
  • Quickly and lightly, fold the wet ingredients into the dry ingredients.  Stir in the carrots and pinapple until just evenly moist- the batter will be very thick.  Divide the batter evenly amoun the muffin cups. 
  • Bake until golden and a toothpick inserted into the center comes out clean, about 30 minutes.
  • Cool completely on wire rack.