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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?!

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Carrot Pineapple Muffins

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

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.

Nutrition

Sodium: 220mg | Sugar: 3g | Fiber: 2g | Cholesterol: 45mg | Calories: 170kcal | Fat: 10g | Protein: 4g | Carbohydrates: 17g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. 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

  2. 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!

  3. 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.

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

  5. 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!

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

  7. 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!

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