Carrot Pineapple Muffins

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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?!


We used these to make this recipe_


[amd-recipeseo-recipe:339]

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Carrot Pineapple Muffins (Makes 14 Muffins)

Prep Time: 5 mins Cook Time: 25 mins

Ingredients

  • 1 1/4 Cup all purpose flour
  • 3/4 Cup whole wheat flour
  • 2 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/2 Cup butter, melted
  • 1/2 Cup Agave Nectar or Honey
  • 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

Preparation

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. Scoop 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.
Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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37 comments

  • Simone

    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

    leave a comment

    • Catherine

      you can use honey or maple syrup :)

      leave a comment

    • Catherine

      You can use maple syrup or honey :)

      leave a comment

  • Mandie

    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!

    leave a comment

  • Izabella

    where did you get those cute muffin holders!!! They're fabulous ;o)

    leave a comment

    • Julie P.

      I know this response comes much later but I saw these the other day at Joanne Fabric's. Not sure if they have this where you live but it's a large arts and crafts store so I would try a similar store.

      leave a comment

  • Nate

    My year 5 old loves this. goo way to get friit and vegies.

    leave a comment

  • Brody's Mom

    These were a little dry for me (although Brody loved them!) and the batter had a thick consistency. I live in Denver, CO so should I have done something differently? I didn't get too much of the pineapple flavor so should I add a bit more next time?

    leave a comment

  • Rebecca

    how long do you cook the muffins when you use your mini pan??
    thanks

    leave a comment

    • Catherine

      Cook them for 20-22 minutes in a mini muffin cup

      leave a comment

  • Aline

    Hi. I have just tried to make these muffins. They taste good, but they are falling apart, a little dry. It was my second try with agave. The first one was the banana wee muffins, which where perfect, so I´m a little disappointed. Any idea of what may have happened? Thanks and happy 2010! Aline

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  • Jen

    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!

    leave a comment

    • Sarah

      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.

      leave a comment

  • Catherine

    I used half olive oil and half butter. I used almost 1/4 cup honey, omitted vanilla, pretty much pureed the pineapple then strained it, and omitted the walnuts. It made 12 mini and 5 large muffins. I made these last night and they were a success! Moist in the inside and a nice crust for the muffin top. My husband and little man ate it up. My husband also said if they fell on the floor he would still eat em!!! Great recipe. I will be making these again and again.

    leave a comment

    • D

      The Olive Oil did not change the flavor? I was thinking of trying grape seed oil, or something like that.

      leave a comment

  • Jessica

    Made these this morning with apple instead of pineapple...stick with the pineapple!

    leave a comment

  • Julie P.

    Forgot to comment on this ages ago but making them tonight. One of our absolute favorites. So great for breakfast and snacks-love that there's a veggie in it. Well worth the effort Catherine-thanks for your dedication to the craft.

    I saw the cookbook news-fantastic. Will you be doing a book tour??--if so would love to come ann support you.

    leave a comment

  • Kim Chuck

    Hi

    I have Agave Syrup... Is that the same as nectar? never used it before so not sure.

    Thanks!

    leave a comment

    • Catherine

      Yes it is :)

      leave a comment

  • Suja

    I was skeptical about this recipe, but am a convert now. I just took the first batch out of the oven, and they came out great! Kidlet (14 months) was in the middle of dinner, but asked for and ate a few pieces. We'll see how breakfast goes tomorrow.

    leave a comment

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    Weelicious ™ &#8211; Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! &raquo; Blog Archive &raquo; Carrot Pineapple Muffins...

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  • Blisters

    Hey There. I discovered your weblog the use of msn. This is a really neatly written article. I will make sure to bookmark it and return to learn extra of your helpful info. Thanks for the post. I?ll definitely return.

    leave a comment

    • Kimberli

      Unlike your analogy I am only knlilig a plant if I miss my guess. This is how I garden. I in fact always mention I am NOT an expert and I am NOT dictationg how anyone SHOULD do anything. I only teach how I do things. Anyone who assumes I am claiming to be an expert is assuming wrong and should relax and remember this is only gardening .not heart surgery.

      leave a comment

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    It's really a cool and helpful piece of information. I am glad that you simply shared this useful info with us. Please keep us up to date like this. Thanks for sharing.

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    • Emmanuel

      Pineapples are so much fun even if they are only for bed! My hair is longer than yours, so the curls hang down to aslomt the start of my jaw, looks really funny when it splits in two and all the curls hang to the sides! hahaha!

      leave a comment

  • First Class Recipes

    My brother suggested I would possibly like this web site. He used to be totally right. This put up truly made my day. You can not consider simply how a lot time I had spent for this info! Thanks!

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  • Frenchflyer

    So is it 1/2 a cup of pineapple or 8 oz? It seems odd to double the amount just because you're using canned vs fresh.

    leave a comment

  • Leanne B

    I subbed in coconut oil for the butter and the flavour was awesome! Thanks for this recipe!

    leave a comment

  • Lindsay

    I just made these and, like commenter Leanne, also subbed in coconut oil. They are delicious! Thank you so much.

    leave a comment

  • Dailyn Gunderson

    Just made this muffins today and are delicious! I was wondering what is your reasoning by using half all purpose and half wheat flour? I always use all of it all purpose and they turn out perfect.

    leave a comment

  • Katonna

    So I made these muffins last night..although I did add a little coconut oil and a little coconut sugar but they are delicious..my daughter ate them this morning for breakfast and was sad when her bowl was empty..but on a side note while I was in the kitchen making these I swear I could hear your voice and I though how odd why would my husband be watching her videos..so I walked in the living room..and he wasnt of course..he was watching guy's grocery games where you were one of the judges!! Loved seeing you on there! and thanks for the yummy recipes

    leave a comment

  • Sandy

    Made these this morn for breakfast &amp; they are a winner. I made some tweaks for our family. Pureed the carrots, pineapple, and walnuts (to avoid texture issues with child). and added cinnamon (fav spice and reportedly helps body digest carbs more steadily). My boys are fans of Cupcake Wars and convinced me to top with a sprinkle of powdered sugar. Sorry to diverge from the 'sugar free' goodness you had going! Thanks for sharing your recipes!

    leave a comment

  • Kelly

    I made these before dinner. The kids were excited to eat them as a treat after they ate their meal. Sadly, neither my 2 year old, nor my 4 year old enjoyed them. They appeared moist, and fully cooked, when I pulled them out of the oven after only 18 minutes. When we tried them, they were quite crumby and on the dry side. This one didn't work out for us, but I have tried numerous other recipes on here that have been hits with the kids. Two examples that the children enjoyed were the chicken nuggets and an apple green juice.

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  • Amber

    made these with my littles and we love them!! Love the natural sweetness from the pineapple and honey one of my new favs!

    leave a comment

  • Carolina

    Can I make these muffins with gluten free flour? We're also big fans of the choc chip banana muffins and the berry muffins. Can these be made with gluten free flour as well? And if so, do I do a straight flour swap or do I need to change the amounts? thanks so much!

    leave a comment

    • McCord

      I haven't tested these with gluten free flour, but I usually use Cup 4 Cup all purpose gluten free blend with great results!

      leave a comment

    • McCord

      I haven't tested those recipes with gluten-free flour, but I have had success with swapping out the flour for equal amounts of Cup 4 Cup All Purpose blend in other recipes. That is usually my go to. :) If you make then gluten-free, let me know what you did and how they turned out!

      leave a comment