Mouthwatering Carrot Muffins

My main issue with these muffins is that I want to eat them all... the whole dang batch. Oh man they are soooooooo good. In fact I'm eating one right now as I write this blog. Heading into week seven of Weight Watchers, down 17 pounds and feeling great. All of those whole foods have got my energy levels sky rocketing. I've been doing a lot of hiking/geochaching with my family and friends. If you don't know what Geocaching is I'll inform you in another post. This post is ALL.ABOUT.THE.MUFFINS.

To be honest I decided to make these muffins for one reason. I went to the grocery store the other day and bought a bag of carrots. I came home. The following day I went for a drive and saw a farmer selling LOCAL carrots. I almost swerved off the road in my haste to pull over. Here's a secret about me. I HATE store bought carrots. Ugh. I will eat them if they're covered in a sauce of some sort or hidden in delicious carrot cakes. Carrot Cakes! That's what I decided to make out of the nasty store bought carrots. Without further ado here are some delicious low-fat carrot cake muffins.

Carrot Cake Muffins

PointsPlus™ Value:    3 Servings:  12 Preparation Time:  0 min Cooking Time:  0 min Level of Difficulty:  Easy

Ingredients

	1 1/2 cup(s) whole wheat flour
	1 tsp baking soda
	1 tsp baking powder
	1 1/2 tsp ground cinnamon
	1/4 tsp ground nutmeg
	1/4 tsp ground ginger
	1/2 cup(s) unpacked light brown sugar
	1 item(s) egg
	2 Tbsp canola oil
	2 tsp vanilla extract
	1/2 cup(s) low-fat milk
	1 small can of Dole Canned Crushed Pineapple drained well
	1 1/2 cup(s) carrot(s)   (shredded)
	2 Tbsp powdered sugar   1 Tbsp water

Instructions

Directions:
Set oven to 350 degrees.
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
Add the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
In a small bowl combine powdered sugar and just enough water to make a runny glaze. Brush over the tops of muffins.

THESE ARE SOOOOOOO GOOD!