You are here: Home » Recipes » Golden Pineapple Carrot Muffins Golden Pineapple Carrot Muffins Recipe by Our Cookbook Collection Yield 8 servings These light and cakey yet wholesome muffins are perfect for breakfast or a lunch snack. PrintEmail 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. Ingredients 1 1/2 cups unbleached flour1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon unprocessed sea salt2 eggs1/2 cup mashed banana1/2 cup expeller-pressed oil1 teaspoon vanilla extract1/2 cup coarsely chopped walnuts1/2 cup canned crushed unsweetened pineapple, undrained1/2 cup finely shredded raw carrot Instructions Preheat the oven to 400 degrees F. Grease an 8-cup 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, carrot, and nuts 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. Reprinted with permission from The Wholesome Junk Food Cookbook, by Laura Trice. Copyright 2010 Running Press.