Carrot Pineapple Muffins
There has only been one other recipe that I’ve tested for weelicious — the Dark Chocolate Cupcake — that took as many tries to perfect as this recipe. It required 9 tries to make the perfect pineapple carrot muffin WITHOUT using refined sugar and here it is! I’m really excited about how they came out because not only did Kenya love them, but the final batch was gorgeous, super easy to prepare (once I got the flavor right!) and made the perfect amount of muffins for a few days worth of meals and snacks for our family. The best part, though, is that they freeze extremely well too. You can toss a bunch in a zipper bag and into the freezer and whenever you need one, just put it in your little one’s school lunchbox and it will be defrosted and ready to eat by lunchtime. Isn’t it great when a recipe actually makes life easier?!
Pineapple Carrot Muffins (Makes 14 Muffins)
1 1/4 Cup All Purpose Flour
3/4 Cup Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Butter, melted
1/2 Cup Agave Nectar
2 Eggs
1 Tsp Vanilla Extract
1/2 Cup Pineapple, chopped fine and drained well OR 1 8 oz Can Crushed Pineapple, drained well
1 Cup Shredded Carrot (about 2 Large Carrot)
1/2 Cup Walnuts, optional
1. Preheat oven to 350 degrees,
2. In a large bowl combine the flours, baking powder, baking soda and salt.
3. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
4. Add the eggs and whisk to combine.
5. Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture.
6. Stir in the dry ingredients, making sure not to over mix.
7. Pour the batter into regular size, paper lined muffin cups.
8. Bake for 22-25 minutes or until a toothpick comes out clean.
9. Cool and serve.
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I would love to make this recipe but I don’t have agave nectar. Is there anything else I can use instead of agave nectar? I don’t mind using sugar or applesauce….
Thanks
you can use honey or maple syrup
You can use maple syrup or honey
Ooooh, goody! I always have such a hard time finding a healthy and yummy muffin or cake recipe that isn’t dry or flavorless. I will have to try this!
where did you get those cute muffin holders!!! They’re fabulous ;o)
My year 5 old loves this. goo way to get friit and vegies.
how long do you cook the muffins when you use your mini pan??
thanks
Cook them for 20-22 minutes in a mini muffin cup
Can you replace the egg? Applesauce? How does it change the muffin? Have a child in the class with egg allergies…love your site! Thank you so much!
you can use flax seed meal to replace the egg. You use 1 tablespoon of flax meal mixed with 3 tablespoons of water, let sit for a few minutes and then use as you would an egg. It can also be used as a butter replacement, use 3 tablespoons for every one tablespoon of butter needed.
Can I use canola oil to replace the butter?
Yes you can