Pineapple Carrot Muffins

These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on one every morning for the next two weeks. This recipe comes to us from Catherine of Weelicious.

Serves 14

• 1 1/4 cup all purpose flour
• 3/4 cup wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup agave nectar*
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup pineapple, chopped fine and drained well
• or
• 1 8 ounce can crushed pineapple, drained well
• 1 cup carrot, shredded
• 1/2 cup walnuts**

* Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.

**optional

Preheat oven to 350 degrees. Prepare muffin tins with paper muffin cups.

In a large bowl combine the flours, baking powder, baking soda and salt.

In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.

Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated.

Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix.

Pour the batter into regular size, paper lined muffin cups. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy!