Super-moist carrot-pinapple muffins

Cara Noyes

By
@cnoyes

We use the carrot leftovers from our juice machine to make this recipe.
They are very finely grated and blend very well into the recipe.
Also, we used a 20 oz can of pineapple, which, when well-drained was about 1 cup of crushed pineapple.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

18

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 1/2 c
carrot, shredded
1 can(s)
crushed pineapple, drained well
3 Tbsp
olive oil
3
egg whites
2 tsp
cinnamon, ground
3/4 c
agave nectar
1/2 c
apple juice (or skim milk)
1 1/2 c
spelt flour (or whole wheat if you don't have spelt)
1 tsp
pumpkin pie spice (or nutmeg)
2 tsp
vanilla extract
1/2 tsp
ground ginger
1 tsp
baking soda
1 tsp
baking powder

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Mix carrots and pineapple together well. Then add other wet ingredients.
3
In a separate bowl, mix all the dry ingredients.
4
Fold the spelt flour mixture into the wet mixture. Blend well.
5
Using an ice cream scoop greased with cooking spray, spoon one full scoop into muffin liners in a muffin tray. This recipe makes approximately 18 medium-sized muffins. (They do not rise very much.)
6
Bake for 20-25 minutes. Muffins will be very moist. Allow to cool for 15 minutes before trying to peel off the paper liners.
7
Top with butter or eat alone. Enjoy!

About this Recipe

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat, Wheat Free
Other Tags: For Kids, Healthy