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Carrot-Pineapple Muffins

AuthorMaria
Carrot-Pineapple Muffins
Yields14 Servings
 2 cups whole wheat flour
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 2 eggs
 ½ cup applesauce
 ½ cup honey
 1 tsp vanilla extract
 ½ cup pineapple, chopped fine and drained well (or 8oz can crushed pineapple, drained well)
 1 cup shredded carrots (about 3 large carrots)
 ½ cup walnuts
1

Preheat oven to 350°F.

2

In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, combine applesauce, honey, eggs, and vanilla. Whisk to combine. Stir in pineapple, carrots, and walnuts. Add wet mixture to dry ingredients and stir until just moistened. Scoop into greased muffin tins.

3

Bake for 20-25 min or until toothpick comes out clean. Enjoy!

Notes: We recommend using organic ingredients whenever possible.

Ingredients

 2 cups whole wheat flour
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 2 eggs
 ½ cup applesauce
 ½ cup honey
 1 tsp vanilla extract
 ½ cup pineapple, chopped fine and drained well (or 8oz can crushed pineapple, drained well)
 1 cup shredded carrots (about 3 large carrots)
 ½ cup walnuts

Directions

1

Preheat oven to 350°F.

2

In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, combine applesauce, honey, eggs, and vanilla. Whisk to combine. Stir in pineapple, carrots, and walnuts. Add wet mixture to dry ingredients and stir until just moistened. Scoop into greased muffin tins.

3

Bake for 20-25 min or until toothpick comes out clean. Enjoy!

Carrot-Pineapple Muffins

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