Pineapple Carrot Muffins
Imagine a moist cinnamon carrot cake with a pineapple twist. That’s Pineapple Carrot Muffins.
Pineapple Carrot Muffins are naturally moist and full of flavour. Pineapple is sweet and juicy and give these muffins a tasty surprise when you bite into the pineapple pieces.
The carrot and cinnamon compliment each other giving this flavour trio balance and depth. It’s a satisfying snack muffin, enjoyable at any time of day.
A super simple recipe and easy to bake, I whipped these up the night before a long walk in the forest and enjoyed sharing them with friends as we walked our dogs.
I’ve been enjoying this recipe since I was in grade 7 home ec class. It used to be my host gift when my friend’s parents would take me camping with their family. It was a crowd pleaser every time and I was asked back and asked to bring them along.
Making them gluten free and egg free was an easy adaptation. I have also made them fat free by substituting the oil for unsweetened apple sauce. It changes nutrition info to 144 cal each muffin. If you chose to do this please make sure you eat them soon, the extra moisture makes them go off sooner.
A couple notes when baking. When crushing your pineapple make it chunky, the big bites of pineapple make this recipe sing! We’ve used psyllium husk egg replacer. Make sure to give this time to set up before baking with it. Make the egg replacer when you preheat your oven and before you shred your carrot. Whisk the psyllium husks so they don’t get clumpy in the water.