Ingredients

The following ingredients have 12 Servings
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • ¼ cup sugar
  • 4 tablespoons light butter (melted (I use Land O’Lakes light butter spread with canola oil in the tub))
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup shredded carrots
  • ½ cup drained crushed pineapple ((canned in juice, but drained before measuring and using))
  • ¼ cup unsweetened shredded coconut
  • ¼ cup raisins

Instruction

  • Pre-heat the oven to 350 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
  • In a large mixing bowl, add the eggs, applesauce, and sugar and stir together until well combined. Add the melted butter and stir until well combined.
  • In a separate mixing bowl, add the flour, cinnamon, baking soda, baking powder, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. Add the carrots, pineapple, coconut, and raisins and stir to combine.
  • Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 20-24 minutes. An inserted toothpick should come out clean when done.