Super-moist carrot-pinapple muffins

Cara Noyes


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.

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30 Min
25 Min


1 1/2 c
carrot, shredded
1 can(s)
crushed pineapple, drained well
3 Tbsp
olive oil
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


1Preheat oven to 350 degrees.
2Mix carrots and pineapple together well. Then add other wet ingredients.
3In a separate bowl, mix all the dry ingredients.
4Fold the spelt flour mixture into the wet mixture. Blend well.
5Using 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.)
6Bake for 20-25 minutes. Muffins will be very moist. Allow to cool for 15 minutes before trying to peel off the paper liners.
7Top 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