Golden Pineapple Carrot Muffins

  • Yield 8 servings

These light and cakey yet wholesome muffins 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 texture and color. Enjoy warm out of the oven.


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


  1. Preheat the oven to 400 degrees F. Grease an 8-cup muffin tin.
  2. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
  3. Combine the eggs, banana, oil, and vanilla in a blender. Pour over the dry ingredients. Add the walnuts, pineapple, carrot, and nuts and stir just until the flour is moistened.
  4. Fill the muffin tin cups two-thirds full, using a 1/3 cup measure.
  5. Bake for 20 minutes or until golden brown, testing for doneness with a toothpick or piece of pasta.

Reprinted with permission from The Wholesome Junk Food Cookbook, by Laura Trice. Copyright 2010 Running Press.



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