As many times as I’ve made muffins for the blog in the past, I’m really not a muffin girl.
I don’t know what it is – the only muffins I ever really L-O-V-E-D were the blueberry ones my mom would make for us on Sundays. Or the too-big-for-a-linebacker Otis Spunkmeyer monstrosities that were covered in sugar and had loads of calories in them. Hey, don’t judge – Otis knows what he’s doing. The muffins are legit!
Legit muffins or not though, these days I just can’t justify eating a muffin the size of my husband’s hand. Something about the lack of truly intense exercise and the belly that is slowly being squished by a big baby boy who is growing rapidly makes it hard to actually eat one whole muffin at a time.
Enter carrot pineapple muffins. I get to sneak in a few bites of fruit and veggies, even if I DO top them with butter. There’s a little sugar, but not as much as Senor Otis puts in his. They’re normal-human-sized, which means that I MAY even be able to fit TWO WHOLE MUFFINS in before feeling like I’m about to explode. Oh, and the batter makes a lot of muffins, which I think we all means
is great for sharing more for me.
- 1 cup crushed pineapple in juice
- 1 1/2 cups shredded carrots
- 1 cup plain yogurt (although vanilla would work well too if it’s what you have on hand, just use a little less sugar)
- 1 cup sugar
- 2 eggs
- 1 Tbsp vanilla
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
Preheat oven to 350. In a bowl stir together the pineapple, carrots, yogurt, sugar, eggs, and vanilla. There’s no reason to do it in any specific order – just mix the wet ingredients together. Sift in the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined. Line a muffin pan with liners (or spray with cooking spray) and fill each muffin cup about 3/4 of the way full (I use an ice cream scoop for consistency). Bake at 350 for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool slightly before devouring with a little butter on top.