Carrot Pineapple Muffins

I made a bolognese sauce recently that called for a few grated carrots. The sauce was wonderful but it left me with about 10 extra carrots. What is one suppose to do with a bunch of carrots? I can hear some of you say now “well you can eat them for a healthy snack”. Well I am not really a carrot snacking kind of girl. I guess I could make carrot cake? That sounds amazing doesn’t it? However if the goal is for me to lose weight then I might want to forgo that option.

Well after a little bit of research I came across this Food Network Carrot Muffin recipe. I adapted it with whole wheat flour and flax seed and not only did these muffins taste wonderful but my home smelled amazing! In the future I may make these cupcakes just for their aroma.

Carrot Pineapple Muffins

Servings: 12 muffins

Serving size: 1 muffin

Approximate nutritional information:

Calories: 204 * Carbs: 30 * Fat: 8 * Protein: 4 * Fiber: 2

Ingredients:

1 cup white flour (I use King Arthur)

1 cup whole wheat flour (I use King Arthur)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milled flax seed

2 teaspoons ground cinnamon

1/3 cup vegetable oil

3/4 cup brown sugar

2 large eggs

1 tablespoon pure vanilla

2 cups grated carrots (about 4 carrots)

1/2 cup crushed pineapple drained (reserve some of the juice)

Directions:

Preheat oven to 350 degrees

Step 1: Mix flours, baking powder, baking soda, salt, flax seed, and cinnamon in a bowl and set aside.

Step 2: In a separate medium to large mixing bowl mix together vegetable oil, brown sugar, eggs, and vanilla till blended.

Step 3: Slowly (1/2 cup at a time) add in the dry mixture into the wet.

Step 4: Fold or stir in the carrots and pineapple. If the mixture is to thick then add in a little of the reserved pineapple juice a teaspoon at a time. Please note it is suppose to be a thicker batter.

Step 5: Spray muffin cups with nonstick cooking spray. Using a 1/4 cup measuring cup spoon the batter into muffin cups. Cook for about 18-20 minutes or until toothpick comes out clean. Cooking time will depend on your oven.

Freezer instructions: These muffins can be made completely ahead of time and then frozen. Once cooled wrap individually in plastic wrap and put them all in a large freezer bag.

Reheating instructions: Take out the number of muffins you want the night before and let thaw a little in the refrigerator. Unwrap and warm in the microwave for about 20 seconds or until desired temperature. I have also warmed muffins up directly from the freezer. Unwrap and put in microwave for about 40 seconds or so. Times will completely depend on your microwave and the temperature you would like.

Special note: To reduce calories a little more you can use 1/2 cup brown sugar instead of 3/4 cup. I made it both ways and personally liked it with a little more sugar but it was still good either way.