Pineapple Carrot Muffins

Here is a sweet, but very healthy recipe for pineapple carrot muffins. There is very little sugar, just 1/4 cup of honey for the entire batch. The sweetness comes from the carrots and from the addition of crushed pineapple.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine American, North American

Servings Servings

Calories 227 kcal

Ingredients

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

Instructions

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.

Nutrition

Calories: 227kcalCarbohydrates: 23gProtein: 4gFat: 14gSaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 183mgPotassium: 158mgFiber: 3gSugar: 10gVitamin A: 1936IUVitamin C: 3mgCalcium: 64mgIron: 1mg

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