Pineapple Carrot Cake Muffins
A perfect blend of flavors, these muffins are a hit for breakfast, brunch, or a midday snack. Carrots, pineapple and whole wheat flour add wholesome fiber, nutrients, and sweetness.
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Pineapple Carrot Cake Muffins
A perfect blend of flavors, these muffins are a hit for breakfast, brunch, or a midday snack. Carrots, pineapple and whole wheat flour add wholesome fiber, nutrients, and sweetness.
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| Servings |
| 12muffins |
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Ingredients
- 3cups whole-wheat flour
- 1/3cup brown sugar
- 1tsp ground cinnamon
- 2Tbsp baking powder
- 1tsp baking soda
- 1/2cup honey
- 2 1/2cups canned crushed pineappledrained
- 1tsp vanilla extract
- 2 large eggs
- 1 1/3cups grated carrots
Instructions
- Preheat the oven to 350°F (180°C). Line standard muffin tins with paper liners.
- In a large bowl, combine the whole wheat flour, cinnamon, brown sugar, baking powder, and baking soda. Mix until well blended and set aside.
- In a separate bowl, add the honey, crushed pineapple, and vanilla extract. Using a spatula, mix until well combined. Add the eggs and continue to mix.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in the grated carrots, being careful not to overmix.
- Using an ice-cream scoop or large spoon, portion the batter into the prepared muffin tins. Bake for 20-25 minutes, or until the muffins are lightly browned and firm to the touch.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.