Healthy Pineapple Carrot Muffins are moist, delicious, and naturally sweetened. Satisfy cravings for carrot cake with this easy recipe that has no added sugar.
⅔cupsDate jam (about ½ pound of Medjool Dates)or ⅔ cups sugar; See notes below on how to make date jam.
16ouncescrushed pineapple2 8-ounce cans, DRAINED
½cupraisins
¼cupwalnutschopped
Instructions
Preheat oven to 350°F.
Shred carrots using the large holes of a grater or a food processor.
Spread carrot shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 2 cups of shreds and set aside.
Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.
Stir egg, yogurt and date paste into the dry mix. The batter will be stiff.
Add drained pineapple and carrot shreds to the bowl and stir to combine.
Fold in raisins and walnuts.
Fill muffins tins coated with non-stick cooking spray about ⅔ full. (If using paper liners, give them a spritz too!)
Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Video
Notes
See step-by-step pictures and more tips above.How to Make Date JamBelow are the instructions to make date jam. You'll need ½ pound of Medjool dates for the recipe.
Place pitted Medjool dates in a glass or ceramic bowl and pour hot water over them.
Cover and allow them to sit for 10-20 minutes to soften. This may not be necessary if they are very fresh and soft.
Remove dates from the water and place them with a few Tablespoons of reserved soaking water in a food processor.
Process on high for at least 3 minutes and up to about 7 minutes. The longer you process the dates, the smoother and lighter in color the jam will become.
StorageStore on the countertop for 3-4 days in an airtight container lined with paper towels. Store in the freezer for about 2 months.