Whole Grain Carrot-Pineapple Muffins

Dietitian Nutritionist recipe for whole grain carrot-pineapple muffins

I’ve been going a bit muffin-crazy – testing muffin recipes, trying new muffins, thinking about muffins, dreaming about muffins... I have a freezer full of muffins from all of my recipe testing. And frozen, I can’t tell them apart. Each morning, I pick out a mystery muffin and put it a container for my morning snack. Then, at snack time, surprise! Who knows what flavour I will get?  

Oh, the exciting life I lead. 

This week I’m presenting a recipe that took a few test runs to perfect – whole grain carrot pineapple muffins. These muffins are high in fibre, and make a tasty morning snack (trust me, I’ve done the research). I also love the use of fresh ginger in these muffins, it gives them a great aromatic quality and a bit of zing. 

Let me know what you think! 

Whole Grain Carrot Pineapple Muffins 

Makes 18 muffins 

Ingredients 

1 cup all-purpose flour 

1/2 cup rolled oats 

1/2 cup whole grain flour 

4 teaspoons baking powder 

2/3 cup packed brown sugar 

¾ cup coarsely chopped nuts of your choice (I like pecans) 

1 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1/2 teaspoon salt 

1 egg, lightly beaten 

1/4 cup neutral oil (I used canola) 

1/2 cup milk 

2 cups grated carrot 

3/4 cup pineapple tidbits, drained well 

1 tablespoon minced fresh ginger 

Directions 

Preheat oven to 400F. Lightly grease 18 cups of two muffin tins, or line the tin with muffin cups. 

Mix the dry ingredients well in a large bowl. 

In a separate bowl, mix the egg, oil, and milk, then stir in the carrot, pineapple, and ginger. 

Make a little well in the center of the dry ingredients, and then pour the wet into the bowl and mix until just combined. Be careful not to overmix. 

Gently spoon the mixture into the prepared tin. I found these didn't rise a whole lot, so you can full the muffin cups quite full.  

Bake for 22-25 minutes (mine took 22 min on convection, if you're using a standard oven I would do the full 25 minutes), or until a toothpick inserted into the center comes out clean. Immediately turn out of the muffin tin and allow the muffins to cool on a wire rack.