Moist & Healthy Carrot Pineapple Muffins
This recipe makes a dozen delicious moist and healthy carrot muffins. Low in fat/high in carbs – this makes for a quick recovery snack that’s also loaded with lots of vitamin A thanks to the carrots. Each muffin also delivers one full vegetable and fruit serving with shredded carrots, pineapple pieces, and applesauce snuck into the batter.
Ingredients:
| Dry Ingredients | ||
| All purpose flour | ¾ cup | 175 mL |
| Whole wheat flour | 2/3 cup | 125 mL |
| Brown sugar | 1 cup | 150 mL |
| Wheat germ | 2 Tbsp | 30 mL |
| Baking powder | 1 Tbsp | 5 mL |
| Salt | ½ tsp | 10 mL |
| Cinnamon | 2 tsp | 10 mL |
| Wet Ingredients | ||
| Eggs, large | 2 eggs | 2 eggs |
| Unsweetened applesauce | 1/3 cup | 75 mL |
| Pure vanilla extract | 1/3 cup | 75 mL |
| Additional Ingredients | ||
| Carrots, grated (approx. 4 medium) | 2 cups | 500 mL |
| Canned crushed pineapple, drained | ½ cup | 125 mL |
Directions:
- Preheat oven to 350°F.
- Line twelve ½-cup muffin cups with paper muffin liners.
- In a large bowl, whisk together the eight dry ingredients.
- In a medium bowl, lightly whisk two eggs, then whisk in the applesauce and vanilla extract.
- Using a rubber spatula, quickly and lightly fold the wet ingredients into the large bowl containing the dry ingredients. Stir in the carrots and pineapple just until batter becomes wet. The batter will be very thick.
- Using two tablespoons, spoon the batter evenly between the twelve muffin cups.
- Bake until muffins turn golden brown in colour, about 30 minutes. Check for doneness by inserting a toothpick in the centre of a muffin (it should come out clean with no raw batter).
- Pull muffin cups out of the baking tins and let cool on a rack. Serve warm.
