Pineapple Carrot Cake Muffins

A perfect blend of flavors, these muffins are a hit for breakfast, brunch, or a midday snack. Carrots, pineapple and whole wheat flour add wholesome fiber, nutrients, and sweetness.

Course Breakfast, Snacks

Servings muffins

Calories 206kcal

Ingredients

3 cups whole-wheat flour
1/3 cup brown sugar
1 tsp ground cinnamon
2 Tbsp baking powder
1 tsp baking soda
1/2 cup honey
2 1/2 cups canned crushed pineapple drained
1 tsp vanilla extract
2 large eggs
1 1/3 cups grated carrots

Instructions

Preheat the oven to 350°F (180°C). Line standard muffin tins with paper liners.
In a large bowl, combine the whole wheat flour, cinnamon, brown sugar, baking powder, and baking soda. Mix until well blended and set aside.
In a separate bowl, add the honey, crushed pineapple, and vanilla extract. Using a spatula, mix until well combined. Add the eggs and continue to mix.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Fold in the grated carrots, being careful not to overmix.
Using an ice-cream scoop or large spoon, portion the batter into the prepared muffin tins. Bake for 20-25 minutes, or until the muffins are lightly browned and firm to the touch.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition