Super-moist carrot-pinapple muffins

1
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.

Rating:
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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

How to Make Super-moist carrot-pinapple muffins

Step-by-Step

  • 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!

Printable Recipe Card

About Super-moist carrot-pinapple muffins

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