Name: Pineapple and carrot muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups whole wheat flour or spelt flour; 2 tsp baking powder; ½ tsp ground cinnamon; ½ tsp baking soda or salt; 2 eggs, lightly beaten; 1 tsp vanilla essence; ¼ cup honey or agave nectar; 1 cup grated carrots; ½ cup melted margarine or vegetable oil; 1 cup crushed pineapple; ½ cup raisins; ½ cup chopped walnuts

Pineapple and carrot muffin

9 Jul 2016

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Most muffins are loaded with sugar. However, if you use naturally sweet ingredients, such as fruits, then you don't need to add much sugar to the batter. These pineapple and carrot muffins are a good example - no extra sugar is needed ( although I added some honey but it's not necessary)! So they are ideal for dieters and for the health conscious. Perfect for snacking, afternoon teas or picnics!

Ingredients

2 cups whole wheat flour or spelt flour
2 tsp baking powder
½ tsp ground cinnamon
½ tsp baking soda or salt
2 eggs, lightly beaten
1 tsp vanilla essence
¼ cup honey or agave nectar
1 cup grated carrots
½ cup melted margarine or vegetable oil
1 cup crushed pineapple
½ cup raisins
½ cup chopped walnuts

Instructions

Preheat the oven to 180°C.
Mix the flour with the baking powder, baking soda and cinnamon.
In another bowl, mix the eggs with the honey, oil and vanilla. Stir in the carrots and pineapple, followed by the flour mixture. Carefully fold in the walnut pieces and raisins.
Line a muffin tin with paper cases and fill them with the batter (up to two-thirds).
Bake for 20-25 minutes, until golden brown.
Let them cool on a wire rack.