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super-moist carrot-pinapple muffins

cnoyes avatar
Recipe by
Cara Noyes
@cnoyes
Newark, OH

We use the carrot leftovers from our juice machine to make this recipe. They are very finely grated and blend very well into the recipe. Also, we used a 20 oz can of pineapple, which, when well-drained was about 1 cup of crushed pineapple.

yield 18 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For super-moist carrot-pinapple muffins

  • 1 1/2 c
    carrot, shredded
  • 1 can
    crushed pineapple, drained well
  • 3 Tbsp
    olive oil
  • 3
    egg whites
  • 2 tsp
    cinnamon, ground
  • 3/4 c
    agave nectar
  • 1/2 c
    apple juice (or skim milk)
  • 1 1/2 c
    spelt flour (or whole wheat if you don't have spelt)
  • 1 tsp
    pumpkin pie spice (or nutmeg)
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    ground ginger
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder

How To Make super-moist carrot-pinapple muffins

  • 1
    Preheat oven to 350 degrees.
  • 2
    Mix carrots and pineapple together well. Then add other wet ingredients.
  • 3
    In a separate bowl, mix all the dry ingredients.
  • 4
    Fold the spelt flour mixture into the wet mixture. Blend well.
  • 5
    Using an ice cream scoop greased with cooking spray, spoon one full scoop into muffin liners in a muffin tray. This recipe makes approximately 18 medium-sized muffins. (They do not rise very much.)
  • 6
    Bake for 20-25 minutes. Muffins will be very moist. Allow to cool for 15 minutes before trying to peel off the paper liners.
  • 7
    Top with butter or eat alone. Enjoy!
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