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HEART Insight:
doi: 10.1097/01.HEARTI.0000403785.94480.67

Pineapple‐Carrot Muffins

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Desserts and baked goods need not be forbidden fruit in a heart-healthy diet. This selection of light, fruit-based treats includes breakfast, snacks and dessert.

Serves 12; 1 muffin per serving

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These flavorful muffins are a great way to fit fruit and fiber into a portable treat for breakfast or a quick snack.

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1 cup whole-wheat flour

1 cup unprocessed wheat bran

½ cup sugar

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon baking powder

¼ teaspoon salt

6 ounces fat-free plain yogurt

2 tablespoons canola or corn oil

1 large egg white

1 teaspoon vanilla extract

1 8-ounce can crushed pineapple packed in its own juice, undrained

1 medium carrot, shredded

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Preheat the oven to 400°F. Line a 12-cup muffin pan with paper bake cups. Set aside.

In a large bowl, stir together the flour, wheat bran, sugar, baking soda, cinnamon, baking powder, and salt. Make a well in the center.

In a medium bowl, whisk together the yogurt, oil, egg white, and vanilla until well blended. Stir in the pineapple with liquid and the carrot. Pour into the well in the flour mixture, stirring until the mixture is just moistened but no flour is visible. Don't overmix; the batter should be lumpy.

Spoon enough batter into the bake cups to fill each about three-fourths full.

Bake for 18 to 20 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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Cook's Tip

Unprocessed wheat bran is the bran removed from wheat kernels. A very good source of fiber, it makes a healthy, flavorful addition to many foods, including meat loaf, burgers, and baked goods such as muffins, breads, and cookies. Health food stores and many supermarkets carry unprocessed wheat bran, usually stocked near the oats.

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Nutrition Analysis

(per serving)

Calories 120

Total Fat 2.5 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 1.5 g

Cholesterol 0 mg

Sodium 143 mg

Carbohydrates 23 g

Fiber 4 g

Sugars 12 g

Protein 3 g

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Dietary Exchanges

1½ starch

© 2011 American Heart Association, Inc.