Delicious, HEALTHY muffins that your whole family will enjoy!! These muffins are jam packed with nutrition!! There is a small amount of brown sugar added to them. Usually I stay clear of any sugar added to my family’s snacks, but because of all of the other great nutrition added to this recipe I am willing to overlook the small amount sugar added. These muffins can even be cooked, frozen and reheated later. They are great for breakfast and snacks!
Whole Wheat Muffins with Fruit & Carrots
1 cup pineapple chunks
1/2 cup rough chopped carrots
1 Tablespoon olive oil
1/4 cup firmly pack light brown sugar
1/4 cup whole wheat flour
1 teaspoon flax meal
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
Heat oven to 375 degrees. Lightly coat a muffin pan with cooking spray or use cupcake liners.
Place pineapple, carrots, oil, brown sugar, and egg into your blender or food processor and pulse 5 times (carrot and pineapple should still be chunky). I forgot to pulse and pretty much chopped it all very fine.
In a large mixing bowl, combine flour, flax meal, cinnamon, baking powder, baking soda, and salt.
Pour wet mixture into dry ingredients and mix gently by hand to combine. Quickly but gently stir in raisins.
Spoon into prepared muffin pan, filling each cup 3/4 full.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Cook for 5 minutes and then carefully remove each muffin from muffin pan.
Yield: 6 muffins
NOTE: Since I did not pulse the fruit and carrot and instead pretty much emulsified it I ended up with a lot more batter which made 11 muffins instead of 6. They still tasted great and I think I preferred doing this rather than the chunky fruit and carrots.