Pineapple Carrot Muffins
1 cup chopped/crushed pineapple (I used fresh)
2 cups carrot, finely grated
1/4 cup sugar or splenda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 ripe banana, mashed
1 1/4 cups millet flour
1 teaspoon baking powder
1 teaspoon baking soda
1. Preheat oven 375 degrees F. Add the pineapple, carrot, sugar/splenda, ginger and cinnamon to mashed banana. Mix to combine.
2. Fold in the millet flour, baking powder, baking soda, and salt until well incorporated. The batter will be very moist.
3. Spray a mini or regular muffin tin with nonstick spray. Spoon batter into wells. Bake for 20-25 minutes.
Goes well with some vegan cream cheese.
Source of recipe: Odd combo, but they turned out great!