These muffins are a big-time favorite in our house. I have passed these healthy treats off as carrot cake cupcakes with a smear of buttercream icing on top. Sometimes, I use my gluten-free flour blend, and no one knows the difference.
This batch is getting candles stuck in them for a birthday breakfast. I think they will bring a smile to the birthday boy’s face!
- 1 ½ cups gluten-free flour blend or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¾ cup brown sugar
- 1 egg, beaten
- 3 tablespoons canola oil or melted coconut oil
- 1 teaspoon vanilla
- ½ cup milk
- 1 8-ounce can crushed pineapple, drained
- 1 ½ cups grated carrots
- ½ cup raisins
- ½ cup pecans, walnuts or nut of choice (optional)
Mix first seven ingredients together in large bowl.
Combine egg, oil, milk and vanilla in small bowl.
Mix carrot, pineapple, raisins and (optional) nuts in medium bowl.
Add egg mixture to carrot mixture and mix well. Then add to dry ingredients and stir until just combined.
Divide batter among 12 greased muffin tins (I like to use a large ice cream scoop) and bake at 350 for 20-25 minutes or until toothpick comes out clean.
- In a hurry? Combine dry ingredients ahead of time. I often prepare what I can in advance, even the day before. Doing so makes the actual task that much faster.
- Make quick work of shredding the carrots by using the shredder blade of a food processor.
- In the summer when zucchini is abundant, try using half carrots and half zucchini.