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

2 eggs

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.*