Tufts Pineapple Carrot Wheat Muffins

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Ready Time: 35 Min
  • Servings: 24 servings
These are very healthy!


  • 1 teaspoon wheat germ
  • 1 1/4 cup flour
  • 2 count eggs
  • 1/2 cup wheat germ
  • 1/4 cup oat bran
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 can pineapple crushed unsweetened
  • 3/4 cup buttermilk
  • 1/2 cup carrot
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 tablespoon sugar granulated


    1. Spray muffin cups with no-stick cooking spray or line with paper liners; set aside. Preheat oven to 400 degrees.
    2. To prepare muffins: In a large bowl, combine flour, wheat germ, oat bran, brown sugar and baking soda. In a separate bowl, combine drained pineapple, buttermilk, carrot, eggs, oil and vanilla; mix with a wire whisk. Add carrot-pineapple mixture to flour mixture; stir just unitl dry ingredients are moistened. Pour or spoon batter into prepared muffin cups.
    3. To prepare topping: Mix sugar and wheat germ until well blended. Sprinkle evenly over batter.
    4. Bake at 400 degrees for 20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and cool on a wire rack.
Nutritional Information
Tufts Pineapple Carrot Wheat Muffins

Servings Per Recipe: 24 servings

Amount Per Serving

Calories: 90

  • Total Fat: 3g
  • Cholesterol: 20mg
  • Sodium: 70mg
  • Total Carbs: 14g
  •     Dietary Fiber: 1g
  • Protein: 2g


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