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Pineapple Carrot Muffins

What you need: 

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
dash salt

What you do: 

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!

Preparation Time: 
20 minutes, Cooking time: 20-25 minutes
Cooking Time: 
20-25 minutes
Servings: 
32

SO HOW'D IT GO?

These muffins came out great. ;)b I only used about a cup of carrots and omitted the sugar. I also used 3/4 cup of oat flour and 1/2 cup of whole wheat  pastry flour instead of millet flour.   

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