Tropical Carrot Cake Breakfast Bites

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The view from our rental.

BeachSelfie

My husband and I just got back from an awesome beach vacation with some great friends, and I think I was trying to bring back a little of that ocean-side vibe when I started experimenting with these flavors.  Little did I know I was creating what would quickly become one of my very favorite Weight Watcher friendly items for breakfast or just a sweet treat. You won’t believe that these are only one point each.  They’re sweet, fruity, and melt-in-your-mouth fabulous.  If you have an air fryer (my favorite is this Go Wise Air Fryer)*, they reheat to perfection there with tasty caramelized edges. Mmmmm.  ~Erin

TropicalCarrotCakeBiteLogo

Ingredients:
  • 1 (20 oz.) can crushed pineapple in juice
  • 1 medium banana
  • 1 c. very finely chopped carrots (use a food processor if available)
  • 1 egg
  • 1 (5.3 oz.) container Dannon Light & Fit Greek 80 Calorie Yogurt – toasted coconut flavor
  • 1 1/4 c. self-rising flour
  • ½ tsp. ground cinnamon
  • Nonstick cooking spray

Instructions: 

  1. Preheat the oven to 350°F.
  2. Spray a muffin tin with cooking spray and set aside.
  3. Drain the pineapple of as much liquid as possible by pressing it with a rubber spatula through a strainer; transfer pineapple to a medium bowl.
  4. Mash banana and combine with pineapple; stir in chopped carrots, egg, and coconut yogurt until well combined.
  5. Stir in self-rising flour and cinnamon until just combined.
  6. Use a scoop to fill each muffin cup 2/3 full.
  7. Spray the tops with a bit of cooking spray to help them brown.
  8. Bake 25 minutes in a preheated oven or until light golden brown.

WW Freestyle Info.: This recipe makes 12 servings. One breakfast bite is 1 point; two breakfast bites are 3 points.

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2 thoughts on “Tropical Carrot Cake Breakfast Bites

    • foursistersdish says:

      Deb, they aren’t really muffins at all. More moist and packed with fruit. They are made in a full size muffin tin though, yes.

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