Ingredients
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1 1/2 cups whole wheat flour (or use half white and whole wheat)
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 1/2 teaspoons cinnamon
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1/4 teaspoon nutmeg
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1/4 teaspoon ginger
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1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
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3 tablespoons oil
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2 teaspoons vanilla
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1/2 cup nonfat milk (or use low-fat milk)
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1 (8 ounce) can crushed pineapple, well drained
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1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
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1/2 cup raisins
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1 egg, slightly beaten
Instructions
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
- In a large bowl mix together first 7 ingredients.
- In a small bowl whisk together egg, oil, milk and vanilla.
- In a medium bowl mix the shredded carrots with the crushed pineapple.
- Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
- Add in the raisins and chopped nuts.
- Divide the mixture between the 12 muffin tins.
- Bake for about 20-25 minutes, or until the muffins test done.