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
- 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
- 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.