Carrot Pineapple Muffins

You know what's not been good out of this entire working from home more thing? Baking on my lunch hour. Fatassery like nobody's business.

I had a can of crushed pineapple in the pantry and needed to use it. I used half for this and half as a chicken marinade the next week. Boom.

Original recipe here.

Ingredients
1/2 cup sugar
1/2 cup brown sugar
2/3 cup apple sauce
2 eggs
2 tsp vanilla
1 1/4 cup flour
1 1/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup grated carrot
1 cup drained crushed pineapple

Directions
Preheat oven to 375.

Sitr together sugar, apple sauce, eggs, vanilla until well combined. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt.

Stir dry ingredients into wet until just combined.

Add carrots and pineapple, stir well.

Place paper in muffin tin or grease muffin tin. Spoon mixture in, filling to top.

Bake in a pre-heated oven for 20 minutes or until done. I got 15 muffins out of this.

Cool in pan for 5-10 minutes, then remove to rack to finish cooling. I let them sit in the pan then flash froze them. I take them out in the morning and they're thawed by the time I get to work.