These light and cakey yet wholesome muffins from The Wholesome Junk Food Cookbook are perfect for breakfast or a lunch snack. The banana and pineapple add a natural source of sweetness while the strands of grated carrot add a texture and color. Enjoy warm out of the oven.
Golden Pineapple-Carrot Muffins (pg 67)
Yield: 8 muffins
1 1/2 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon unprocessed sea salt
1/2 cup mashed banana
1/2 cup expeller-pressed oil
1 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts
1/2 cup canned crushed unsweetened pineapple, undrained
1/2 cup finely shredded raw carrot
Preheat the oven to 400°F. Grease a muffin tin.
Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
Combine the eggs, banana, oil, and vanilla in a blender. Pour over the dry ingredients. Add the walnuts, pineapple, and carrot and stir just until the flour is moistened.
Fill the muffin tin cups two-thirds full, using a 1/3-cup measure.
Bake for 20 minutes or until golden brown, testing for doneness with a toothpick or piece of pasta.
*Recipe and image courtesy of The Wholesome Junk Food Cookbook.*