I love carrot cake. Especially when it’s full of walnuts, raisins and pineapple.
Traditional carrot cake is full of sugar and refined carbohydrates. So, even though I love carrot cake I don’t eat it very often. I also love muffins, but I’m careful about what muffins I eat, because I don’t want to have a muffin top!
I tweaked this muffin recipe to taste like carrot cake with out all of the refined sugar. The sweetness comes from maple syrup and canned pineapple. These are great to have on hand for a quick breakfast (the girls love ’em!) or as a snack. I hope that you enjoy them as much as we do! (They also freeze well.)
Preheat Oven to 400 F and grease muffin tins
1 C Oat Bran
1 ½ C Oat Flour
1t Baking Powder
1t Baking Soda
½ t Cinnamon
¼ t Nutmeg
½ C Raisins
½ C Walnuts
Mix dry ingredients together in a large bowl, set aside
¾ C dairy free milk (I used almond, but rice, cashew, coconut milk will work)
½ C maple syrup
1 8 oz can crushed pineapple
3 medium carrots, shredded
Combine wet ingredients and pour into dry ingredients, mix until moistened and pour into prepared muffin tins. The mix will be pretty soupy, but don’t worry. Bake for 20 minutes until golden brown and firm to touch.
Makes 12 muffins.