Pineapple Carrot Muffins
Recipe from Share Our Strength


Pineapple Carrot Muffins

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Servings: 12
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Bread and Pastry, Breakfast and Brunch, Carrot Muffins, Dairy Free, Low Calorie, Low Cholesterol, Muffins, Vegan, Vegan Breads, Vegetarian
 
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Ingredients
  • 1 
    medium carrot
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  • 1  cup
    canned crushed pineapple with juice
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  • 5  tablespoons
    canola oil
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  • 1/4  cup
    cold water
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  • 1  tablespoon
    white distilled vinegar
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  • 1-1/2  cups
    all-purpose flour
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  • 3/4  cup
    light brown sugar, packed
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  • 1  teaspoon
    baking soda
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  • 1  teaspoon
    ground cinnamon
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  • 1/2  teaspoon
    ground allspice
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  • 1/2  teaspoon
    salt
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  •  
    Non-stick cooking spray
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  • 1/2  cup
    chopped walnuts or 1/2 cup raisins (optional)
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Directions
1.
Preheat oven to 350 degrees Fahrenheit.
2.
Rinse carrot.
3.
Peel and shred carrot, using the large-holed side of a box grater. Measure out 3/4 cup and add to a medium mixing bowl.
4.
Measure and add pineapple with juice, oil, water, and vinegar to carrot in bowl. Mix with a fork to combine.
5.
Measure and mix flour, brown sugar, baking soda, cinnamon, allspice, and salt in a large mixing bowl. Blend well with a fork to break up any lumps.
6.
Add wet ingredients to dry and mix until just combined.
7.
Measure and gently stir in walnuts or raisins, if using.
8.
Coat muffin-pan cups with non-stick cooking spray or line with paper liners.
9.
Fill each muffin cup 3/4 full with batter.
10.
Bake muffins for 20-25 minutes on middle rack of oven, or until muffin tops are golden brown and a toothpick inserted and removed comes out clean.

Tips:
To make Pineapple Carrot Cake, pour batter into a greased 8-inch baking dish and bake for 30-40 minutes, or until top is golden brown and toothpick inserted in center comes out clean. This recipe does not work well when doubled or baked as a cake in any pan larger than 8 inches. Substitute whole wheat flour for half of the all-purpose flour, if possible.
Nutrition information
Calories 160, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 27 g, Fiber 1 g, Sugars 16 g, Protein 2 g, Daily Values: Vitamin A 15%, Vitamin C 4%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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