Pineapple Carrot Muffins
Pineapple, carrots and walnuts bring diverse flavors and textures when baked right into this delectable breakfast bread. Kids will love helping to stir the batter in these muffins, which use agave nectar instead of sugar for their sweetness.
- 1 1/4 cup all purpose flour
- 3/4 cup wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup agave nectar*
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple, chopped fine and drained well or 1 8 ounce can crushed pineapple, drained well
- 1 cup carrot, shredded
- 1/2 cup walnuts
- *Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.
Adults: Preheat oven to 350 degrees.
Together: In a large bowl combine the flours, baking powder, baking soda and salt.
Adults: In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
Together: Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated
Together: Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix.
Adults: Pour the batter into regular size, paper lined muffin cups.
Adults: Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy!
Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
The Monday Campaign
About this Recipe
- Serves: 14
- Prep Time: 0 minutes
- Cook Time: 0 minutes