Pineapple Carrot Muffins
Pineapple and carrot muffins made with canola oil, brown sugar, and spices—healthy and budget-friendly! Perfect for SNAP-ED programs.
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Ingredients
- 1 medium carrot
- 1 cup canned crushed pineapple with juice
- 5 Tablespoons canola oil
- ¼ cup cold water
- 1 Tablespoon white distilled vinegar
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
- Non-stick cooking spray
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