Carrot Pineapple Muffins

Whether you’re a fan of carrot cake or not, these carrot pineapple muffins are sure to win you over with their sweet, moist, and warmly spiced goodness. My kiddos not only loved helping me make these, but they gobbled them up during story time and we got to share them with our neighborhood friends.

These muffins feature carrots from our farm which are so sweet and flavorful this time of the year. I think these muffins are absolutely perfect and I hope you and your kiddos enjoy them as much as we do.

Carrot Pineapple Muffins

Prep Time: 20minutes    Cook Time: 30 minutes    Serves: 12 muffins

• 3 large eggs

• 1/4 cup maple syrup

• 1/4 cup maple sugar

• 1/4 cup melted ghee or butter

• 1/4 cup runny almond butter or cashew butter

• 1 teaspoon vanilla extract

• 1 3/4 cups almond flour

• 1/4 cup tapioca flour

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• pinch of ground cloves

• 1/4 teaspoon unrefined salt

• 1 teaspoon baking soda

• 1 cup shredded carrots

• 1/2 cup crushed pineapple, drained and excess liquid squeezed out

  Preparation

  1. Preheat the oven to 350F and line a regular size muffin tin with liners.

  2. Beat together the eggs, maple syrup, maple sugar, ghee, almond butter and vanilla. Add the flours, spices, salt and baking soda and mix well. Fold in the shredded carrots and pineapple.

  3. Spoon the mixture into the prepared muffin pan. Bake for 22 to 25 minutes or until a toothpick comes out clean when inserted into the center of a muffin.