Directions:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
- Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
- Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2111.99 Kcal (8842 kJ) | ||
| Calories from fat | 676.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.15g | 116% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 2115.35mg | 88% | |
| Potassium | 1757.62mg | 37% | |
| Total Carbs | 338.94g | 113% | |
| Sugars | 146.08g | 584% | |
| Dietary Fiber | 21.75g | 87% | |
| Protein | 33.82g | 68% | |
| Vitamin C | 15.5mg | 26% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 7.1mg | 39% | |
| Calcium | 279.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 258.93 Kcal (1084 kJ) | ||
| Calories from fat | 82.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 116% | |
|---|---|---|---|
| Cholesterol | 22.8mg | 62% | |
| Sodium | 259.34mg | 88% | |
| Potassium | 215.48mg | 37% | |
| Total Carbs | 41.55g | 113% | |
| Sugars | 17.91g | 584% | |
| Dietary Fiber | 2.67g | 87% | |
| Protein | 4.15g | 68% | |
| Vitamin C | 1.9mg | 26% | |
| Vitamin A | 0.2mg | 43% | |
| Iron | 0.9mg | 39% | |
| Calcium | 34.3mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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