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4.50
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20
votes
Pineapple Carrot Cake Muffins
Pineapple pulp makes these pineapple carrot cake muffins deliciously moist and is a great way to use up the juicing leftovers.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
pineapple carrot cake muffins
Servings:
12
servings
Author:
Gina Matsoukas
Ingredients
1
cup
whole wheat pastry flour
1/2
cup
all purpose unbleached flour
1
cup
pineapple pulp
1/2
cup
shredded carrots
1/4
cup
whole raisins
chopped
1/4
cup
unsweetened applesauce
1
egg
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
2
tablespoons
maple syrup
(*see note)
1 1/2
teaspoons
vanilla extract
2
tablespoons
canola oil
rolled oats for topping
optional
Instructions
Preheat oven to 350 degrees.
Grease muffin pan.
In a large bowl combine flours, baking powder, baking soda, salt and chopped raisins.
In small bowl combine the remaining ingredients.
Add wet ingredients to dry and mix to combine.
Scoop evenly into muffin pan.
Top with oats if using.
Bake for approximately 20 minutes.
Let cool in pan for 5 minutes before transferring to cooling rack.
Notes
*These are not incredibly sweet muffins, if you want them sweeter you could add 1/4 cup maple syrup.
Nutrition
Serving:
1
SERVING
|
Calories:
110
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
14
mg
|
Sodium:
140
mg
|
Potassium:
116
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
921
IU
|
Vitamin C:
7
mg
|
Calcium:
34
mg
|
Iron:
1
mg