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.
You can even replace the small amount of honey with a bakeable sweetener to create a totally sugar free or diabetic muffin. Even better,I use Stevia, a natural sweetener found in powdered form. Use just the amount to make it equivalent to the sugar, not the same amount as sugar.
With the addition of stevia, these muffins are a perfect diabetes recipe. Some diabetics can handle the 20 grams of carb per muffin (which really isn’t a lot) and the bit of honey, while some may not be able to tolerate even that amount. As always, know your body and how these ingredients react for you.
Another reason these muffins are so very healthy is the whole wheat flour, which adds healthy fiber to the recipe. The carrots and pineapple are healthy vegetables and fruit.
I think you will enjoy these wonderful muffins.
Pineapple Carrot Muffins
- 1/4 cup honey
- 1/2 cup oil
- 2 eggs, large, beaten
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup carrots, grated
- 1 cup crushed pineapple, unsweetened, drained
- 1/4 cup chopped walnuts
- 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.
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 Stevia. 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 Stevia. Then just add 2 or three tablespoons of water, milk or pineapple juice. (Remember that Stevia is far sweeter than sugar or honey, so you only need a small amount. Follow what it says on the package.