Pineapple Carrot Muffins

Advertisement
Read next

Advertisement

pineapple carrot muffins photo: Sarah R. via flickr

Pineapple, carrots and walnuts bring diverse flavors and textures when baked right into this delectable breakfast bread. Kids will love helping to stir the batter in these muffins, made healthier by using agave nectar instead of sugar for their sweetness.

Ingredients:

1 1/4 cup all purpose flour

3/4 cup wheat flour

2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup butter, melted

1/2 cup agave nectar

2 eggs

1 teaspoon vanilla extract

1/2 cup pineapple, chopped fine and drained well

or

1 8 ounce can crushed pineapple, drained well

1 cup carrot, shredded

1/2 cup walnuts

Method:

Preheat oven to 350 degrees.

In a large bowl combine the flours, baking powder, baking soda and salt.

In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.

Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated.

Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix.

Pour the batter into regular size, paper lined muffin cups.

Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy!

This recipe comes to us from Catherine of Weelicious.

 

Welcome to our Tinybeans family!
Be sure to check your email for new activities, recipes and parenting hacks – and to see if you’ve won!

 

 

 

 

 

 

Spring Giveaway: Enter to Win a $500 Gift Card!

Enter your email and zip code below for a chance to win a Mastercard Gift Card. We’ll pick one winner per month through August 31, 2022 – 5 lucky winners in all!

I agree to the official rules and I agree to receive email communications from Tinybeans. By providing your email address, you agree to our Privacy Policy and Terms of Service