Pineapple Upside-Down Carrot Muffins

May 10, 2013

These muffins are moist, delicious, and pretty healthy. Although, they taste so good that no one would ever guess how healthy they are.

1/2 c. + 3 T. brown sugar, packed, divided

3/4 c. whole-wheat flour

3/4 c. all-purpose flour

1/2 c. old-fashioned oats

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 T. ground cinnamon

2 large eggs

1/4 c. vegetable oil

2 T. pineapple juice

1 tsp. vanilla extract

3/4 c. + 3 T. crushed pineapple, divided

1 c. grated carrot (about 2 large carrots)

1/4 c. chopped walnuts, or pecans (optional)

Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray. For the topping, sprinkle 1 teaspoon brown sugar into each muffin cup. Add 1 heaping teaspoon crushed pineapple to each muffin...
See the full directions on my site

Nutritions

Calories
279

Sodium
290mg
12% DV

Fat
3g
5% DV

Protein
8g
17% DV

Carbs
51g
17% DV

Fiber
4g
19% DV

Baked