Carrot Oatmeal Muffins

Ingredients

• all-purpose flour (1 cup)
• whole wheat flour (1 cup)
• baking soda (2 teaspoons)
• baking powder (1 teaspoon)
• salt (0.25 teaspoon)
• cinnamon (1 teaspoon)
• white sugar (0.75 cup)
• brown sugar (0.75 cup)
• canola oil (1 cup)
• eggs (3 )
• vanilla extract (1 teaspoon)
• uncooked rolled oats (0.5 cup)
• flaked coconut (0.5 cup)
• raisins (0.5 cup)
• shredded carrots (2 cups)
• crushed pineapple (1 (8 ounce) can)
• cream cheese (0.25 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
2. In a large bowl, mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in oats, coconut, raisins, carrots, and pineapple.
3. In a bowl, blend reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of cream cheese mixture into the muffin cups. Top with remaining batter so that each muffin cup is about 2/3 full.
4. Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 294
• fat: 15 g
• sats: 3 g
• carbs: 37 g
• fibre: 2 g
• protein: 4 g
• salt: 0.24 g