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?!

Carrot Pineapple Muffins
Ingredients
- 1 1/4 Cups all purpose flour
- 3/4 Cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 Cup butter, melted
- 1/2 Cup agave nectar or honey
- 2 eggs
- 1 teaspoon 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
Instructions
- Preheat oven to 350 degrees,
- In a large bowl combine the flours, baking powder, baking soda and salt.
- In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
- Add the eggs and whisk to combine.
- Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture.
- Stir in the dry ingredients, making sure not to over mix.
- Scoop the batter into regular size, paper lined muffin cups.
- Bake for 22-25 minutes or until a toothpick comes out clean.
- Cool and serve.
Made these this morn for breakfast & 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!
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
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.
I just made these and, like commenter Leanne, also subbed in coconut oil. They are delicious! Thank you so much.
I subbed in coconut oil for the butter and the flavour was awesome! Thanks for this recipe!
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.
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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!
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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.
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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.
Yes it is 🙂
Hi
I have Agave Syrup… Is that the same as nectar? never used it before so not sure.
Thanks!
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.