Here is a sweet, but very healthy recipe for pineapple carrot muffins.
It is a healthy recipe for many reasons.
First of all, there is very little sugar, just 1/4 cup of honey for the entire batch of muffins.
That is because the sweetness comes from the carrots and from the addition of crushed pineapple, rather than lots of sugar.
Ingredients: 1/4 cup honey 1/2 cup oil 2 large eggs, beaten 1 1/2 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 1 cup grated carrots 1 cup unsweetened crushed pineapple, drained 1/4 cup chopped walnuts
Directions: Preheat oven to 375°F.
Combine the honey, oil and beaten eggs in a medium bowl and stir to mix well. Combine the flour, baking soda, baking powder and cinnamon in a separate bowl and mix together well. Add the dry ingredients to the liquid ingredients and stir just until blended. Add vanilla, grated carrots, pineapple and walnuts. Stir until just blended. Line muffin cups with paper liners and fill 2/3 full.
Bake for 15 - 20 minutes.
Makes 1 dozen fairly large muffins.
Notes and Variations:
As always with muffins, mix the dry and wet ingredients together just until they are well mixed, no more. If you over mix any muffin batter, the muffins will not be as tender as they could be.
This is such a healthy muffin recipe, there is not much sugar in it to begin with. If you prefer totally sugar free muffin recipes, replace the honey with a sugar replacement such as Splenda. You will have to replace the liquid you would get from the honey with water or milk. I would suggest using half of honey and half Splenda. Then just add 2 or three tablespoons of water, milk or pineapple juice.
Calories from Fat 104;
Total Fat 11.6g; Saturated Fat 1.6g;
Trans Fat 0.0g;
Cholesterol 35mg; Sodium 123mg; Total Carbohydrates 22.1g; Dietary Fiber 1.1g;
Vitamin A 32%; Vitamin C 1%; Calcium 5%; Iron 7%
(Percentages based on a 2000 calorie per day diet)