Carrot Pineapple Muffins

If you're looking for a great carrot muffin recipe, this is the one! These Carrot Pineapple Muffins are easy, healthy wholegrain muffins that are perfect for breakfast or snacks. Or, slap a little cream cheese frosting on them and you've got healthy carrot cake muffins!

Course Baking

Cuisine American

Keyword carrot muffins, muffins

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings muffins

Calories 221kcal

Author Katie Trant

Ingredients

1/4 cup olive oil or a neutral flavoured oil
2 large eggs lightly beaten
14 oz crushed pineapple slightly drained
1 cup whole grain spelt flour
1/2 cup all purpose flour
1/2 cup oat bran
1/2 cup light brown muscovado sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
2 cups grated carrot about 2 medium carrots
1/2 cup chopped walnuts

US Customary - Metric

Instructions

Preheat oven to 350°F / 180°C. Grease your muffin tins and set aside.
In a large bowl, whisk together crushed pineapple, eggs, olive oil, and brown sugar.
Add the spelt flour, all purpose flour, baking powder, baking soda, salt, cinnamon, and ginger over the top.
Lightly whisk the dry ingredients together, then switch to a wooden spoon or spatula and stir into the wet ingredients until just combined.
Add grated carrot and walnuts, stirring to distribute evenly through the batter. Spoon into prepared muffin tins.
Bake for 30 min, rotating the tins half way through. The muffins are done when a sharp knife inserted into the center has only a tiny bit of batter clinging to the sides.
Remove the muffins from the oven and allow to cool for 10 minutes in the muffin tins, then gently release the muffins from the tins, and turn onto their sides in the tins to fully cool.

Notes

Nutrition values are an estimate only
Drain a scant 1/4 cup of liquid from the pineapple before mixing it in

Nutrition