Tuesday, April 5, 2011

Pineapple Carrot Muffins

So healthy, SO GOOD! Thank you Weelicious for the wonderful recipe!

I doubled the recipe and plan to freeze some for quick snacks or breakfasts :)

2.5 Cups All Purpose Flour
1.5 Cups Wheat Flour
4 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
1 Cup Butter, melted
1 Cup Agave Nectar or Honey
4 Eggs
2 Tsp Vanilla Extract
1 14 oz Can Crushed Pineapple, drained well
2 Cups Shredded Carrot (about 4 Large Carrots)


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. Scoop the batter into regular size, paper lined muffin cups.
8. Bake for 22-25 minutes or until a toothpick comes out clean.
9. Cool and serve.

1 comment:

Rachel@oneprettything.com said...

This sounds right up my alley! I love carrot muffins and can't wait to try the pineapple version. Thanks so much for this!