Carrot Muffins

By izzie

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/4 cups sugar
• 2 tsp. ground cinnamon
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups grated carrot, squeezed dry
• 1 large Granny Smith apple, peeled, grated and squeezed dry
• 1 (8 oz.) container crushed pineapple, squeezed dry
• 1/2 cup quick cooking oats
• 3 large eggs
• 1 cup vegetable oil
• 1 tsp. vanilla extract

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 degrees. Line 16 muffin cups with paper liners; set aside.

In a large bowl, whisk together flour, sugar, cinnamon, baking soda and salt. Add carrot, apple, pineapple and oats, stirring until well combined.

In a separate bowl, whisk together eggs, oil and vanilla. Pour egg mixture into fruit mixture and stir well to combine. Spoon batter into prepared muffin cups. Bake until a wooden pick inserted in the middle of muffins comes out clean, approximately 35 minutes. Cool muffins in the pan for approximnately 10 minutes. Remove from pan and place on a wire rack to cool completely.