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, they reheat to perfection there with tasty caramelized edges. Mmmmm.  ~Erin

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Tropical Carrot Cake Breakfast Bites
    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
  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.

Weight Watchers Info.: This recipe makes 12 servings. One Breakfast Bite is 1 SmartPoint, Two Breakfast Bites is 3 SmartPoints.

https://foursistersdish.com/2018/06/26/tropical-carrot-cake-breakfast-bites/

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