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Carrot Pineapple Muffins
5
from 1 vote
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
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:
170
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
10
g
|
Cholesterol:
45
mg
|
Sodium:
220
mg
|
Fiber:
2
g
|
Sugar:
3
g
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