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Carrot Pineapple Muffins

5 from 1 vote
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

Calories: 170kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Cholesterol: 45mg | Sodium: 220mg | Fiber: 2g | Sugar: 3g
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