Pineapple adds a tropical flair to these flavourful and moist muffins. A delicious and nutritious snack that can be made in an hour!
Pineapple Carrot Muffins
Ingredients Makes: 14 muffins
3/4 cup organic sugar ~or~ liquid honey
1/2 cup avocado oil ~or~ vegetable oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
1/4 tsp sea salt
1 cup carrots, grated
1 cup pineapple, drained & finely diced
Preheat oven and grease muffin trays. Preheat the oven to 375 degrees F. Grease two muffin trays with coconut butter or line with muffin wrappers.
Prepare carrots and pineapple. Peel carrots and shred in a food processor or grate by hand, then transfer to a medium-large bowl. Drain any liquid from your pineapple, then finely dice. Transfer you pineapple to a colander lined with fresh cheese cloth or a mesh basket and gently press out any access liquid in the pineapple; then transfer the pineapple to the bowl with the carrots.
Combine wet ingredients. In a large bowl, stir together the sugar and the vegetable oil until combined. In a small bowl crack a couple of eggs, make sure all shell fragments are removed, then mix well. Add mixed eggs to sugar and oil mixture and combine. Lastly, stir in vanilla extract.
Combine dry ingredients. In a different bowl combine the flour, baking powder, baking soda, cinnamon and sea salt.
Combine ingredients. Stir the flour mixture into the sugar mixture just until combined. Stir the shredded carrot and finely diced pineapple into the combined wet and dry ingredients just until mixed.
Fill muffin tin and bake. Spoon the carrot pineapple muffin mixture into the prepared muffin tin. Bake in a preheated 375F oven for 20 minutes or until done. Test for readiness with a toothpick or small knife, if it comes out clean it is ready. Cool in muffin tin for 5 minutes before moving to a wire rack to finish cooling. Enjoy.
Recipe shared by: J. Marshall
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