Ingredients
Scale
- 1 8-ounce can crushed pineapple in juice, drained
- 1 cup grated carrots (about 100 grams)
- 1/3 cup chopped pecans or walnuts
- 3/4 cup whole wheat flour, spooned into cups and leveled
- 1/4 cup unbleached all-purpose flour, spooned into cups and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup coconut oil
- 3/4 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 1 tablespoon grated fresh ginger
- 2 large eggs
Instructions
- Preheat oven and prepare muffin cups with non-stick spray.
- Whisk together whole wheat and all-purpose flours, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- In a large bowl, whisk coconut oil and brown sugar until smooth and creamy. Add vanilla and grated ginger and mix in.
- Add eggs one at a time, whisking well after each addition.
- Gently fold in the dry ingredients using a wooden spoon or rubber spatula until just blended.
- Stir in the drained pineapple, grated carrots, and chopped nuts gently.
- Fill muffin cups almost to the brim with the batter.
- Bake for 30 to 35 minutes until brown and a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
1. Use fresh grated ginger for a subtle spice that complements pineapple well. 2. Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage. 3. Substituting coconut oil with a neutral vegetable oil is possible but coconut oil adds a distinctive tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Method: Breakfast or Snack
- Cuisine: Hawaiian-inspired
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg