Ingredients

The following ingredients have 4 Servings
  • 1 large egg
  • ¾ cup non- fat plain Greek yogurt (0%)
  • 3 tbsp vegetable oil
  • ¾ tsp vanilla
  • 2/3 cup packed brown sugar
  • ½ cup crushed pineapple (Note: Just make sure you really squeeze out all the liquid, reserving 1 tbsp)
  • 1 1/2 cups finely shredded carrots
  • 1/3 cup finely chopped walnuts (* leave this out if making for toddlers)
  • 1 ½ tsp cinnamon
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp reserved pineapple juice

Instruction

  • 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 3/4 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.