Wednesday, January 13, 2010

Pineapple Carrot Muffins

These muffins are delicious! They are moist, have no refined sugar, still sweet and full of good stuff! Owen helped me put all the ingredients in (except the eggs) and we "mix, mix, mixed." 20 minutes later, Voila, we had yummy muffins fresh out of the oven. Adam packed them up as part of Owen's snack at the zoo today. They were a hit! Enjoy!

Pineapple Carrot Muffins (Makes 18 Muffins)
Recipe by

1 1/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Butter, melted
1/2 Cup Agave Nectar
2 Eggs
1 Tsp Vanilla Extract
1/2 Cup Pineapple, chopped fine and drained well OR 1 8 oz Can Crushed Pineapple, drained well
1 Cup Shredded Carrot (about 2 Large Carrots) I put mine in the food processor.
1/2 Cup Walnuts, optional

1. Preheat oven to 350 degrees,
2. In a large bowl combine the flours, baking powder, baking soda and salt.
3. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
4. Add the eggs and whisk to combine.
5. Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture.
6. Stir in the dry ingredients, making sure not to over mix.
7. Pour the batter into regular size, paper lined muffin cups.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Cool and serve.

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