Its another wet, grey day. Blech! How about some sunshine filled muffins to warm you up?
I baked these for the grown-ups at Little A's birthday party, just in case they wanted something besides pizza and ice cream cake. The place also had veggie and fruit trays, which was fabulous. And I brought a batch of my Passover chocolate chip cookie squares, for those observing.
Pineapple Carrot Muffins
1 lb organic carrots, finely grated
1 8oz can crushed pineapple, with juice
1/4 cup oil
1/2 cup granular stevia or xylitol
1 tsp vanilla extract
2 cups whole spelt flour
2 tbls coconut flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
Optional: raisins, walnuts, etc.
Whisk together eggs, oil, sweetener and vanilla in a large bowl. Stir in carrots and pineapple. Stir together dry ingredients in a measuring cup or smaller bowl and then add to wet. Mix just until combined. Spoon batter into greased, non-stick muffin tins and bake at 375F for 20-22 minutes. Let cool for 10 minutes and then remove from pan and move to wire rack to continue cooling. Makes 18 muffins. Keep in airtight container for up to 4 days or freeze.