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Ingredients
- 1 ½ cup white whole wheat flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 14.5-ounce can of Libby’s Sliced Carrots
- 1 8-ounce can of crushed pineapple
- 1/3 cup brown sugar
- 1/4 cup vegetable oil
- ½ cup applesauce
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup shredded coconut
- 2 cups finely diced apples (about 1 small, peeled)
- ½ cup chopped walnuts
- ⅓ cup raisins
Instructions
- Prepare a muffin tin by spraying it with cooking spray and inserting paper muffin liners. Preheat the oven to 350 degrees F.
- Combine the white whole wheat flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
- Rinse and drain the sliced carrots. Add to a medium-sized mixing bowl and mash with the back of a spoon or with a potato masher. A few chunks are okay, but make sure most of them are mashed well.
- Add the pineapple, brown sugar, oil, applesauce, eggs, and vanilla extract. Whisk until everything is combined.
- Add the wet ingredients to the dry and gently stir until just combined. Some flour spots are ok. Fold in the coconut, diced apple, walnuts, and raisins.
- Using ¼ cup scoop, fill each muffin tin. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean.