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1
Preheat oven to 350u00b0F.
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2
In a small saucepan over medium heat, melt butter. Stir in 3/4 cup crushed pineapple (drained of juice) and brown sugar. Continue to heat over medium-low heat, stirring frequently, while remaining muffin mixture is prepared.
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3
In a mixing bowl, whisk together remaining 1/2 cup crushed pineapple, olive oil, applesauce, egg whites, sugar and vanilla extract.
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4
In a separate bowl, combine flours, baking soda, cinnamon, and chopped nuts. Fold flour mixture into liquid mixture, stirring only until moistened. Gently stir in grated carrots.
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5
Spray the cups in a muffin tin generously with baking spray (without flour). Spoon about 1 tablespoon warm pineapple mixture into the bottom of each cup, spreading evenly. Spoon muffin batter on top of pineapple mixture, filling each cup about 2/3 full.
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6
Bake muffins for 18-20 minutes on middle rack, or until a toothpick inserted into the center comes out clean. Remove from oven and use a sharp knife to run around the edges of each muffin. While muffins are still warm, turn tin over onto waxed paper to release muffins.
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7
Serve warm or store in an airtight container.
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8
Nutrition info per 1 muffin: 175 calories, 8g fat, 2g protein, 24g carbohydrates, 2g fiber
