Carrot Pineapple Muffin
These easy whole grain muffins are bursting with fresh flavor! These muffins taste a little like a carrot cake for pineapple lovers.
Servings 12
Calories 158kcal
Ingredients
- 12 standard cupcake liners
- 1/4 cup honey
- 1/3 cup olive oil
- 1 ⅓ cup canned crushed pineapple unsweetened, with juice
- 1 medium carrot grated
- 2 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Place cupcake liners into muffin pan. Grate carrot.
- Stir together honey, oil, pineapple, and carrot. Add eggs and vanilla and stir until well combined.
- In a separate bowl, combine flours, baking powder, baking soda, cinnamon, and salt.
- Add dry ingredients to wet mixture and stir just until combined.
- Spoon into prepared muffin tin, filling a little more than 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
Nutrition
Calories: 158kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 2g | Sugar: 10g