Sunshine Upside Down Muffins

Preheat oven to 350ºF.

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.

In a mixing bowl, whisk together remaining 1/2 cup crushed pineapple, olive oil, applesauce, egg whites, sugar and vanilla extract.

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.

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.

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.

Serve warm or store in an airtight container.

Nutrition info per 1 muffin: 175 calories, 8g fat, 2g protein, 24g carbohydrates, 2g fiber