pineapple carrot muffins photo: Sarah R. via flickr

Pineapple, carrots and walnuts bring diverse flavors and textures when baked right into this delectable breakfast bread. Kids will love helping to stir the batter in these muffins, made healthier by using agave nectar instead of sugar for their sweetness.


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


1 8 ounce can crushed pineapple, drained well

1 cup carrot, shredded

1/2 cup walnuts


Preheat oven to 350 degrees.

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!

This recipe comes to us from Catherine of Weelicious.