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Pineapple and carrot muffin

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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the flour with the baking powder, baking soda and cinnamon.
  3. 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.
  4. Line a muffin tin with paper cases and fill them with the batter (up to two-thirds).
  5. Bake for 20-25 minutes, until golden brown.
  6. Let them cool on a wire rack.