These past few weeks have been quite busy for us here, and I seemed to constantly be running out of snacks for the kids. Grant it, they seem to ask for snacks much more often, since the beginning of summer vacation.
I don't know about you, but my kids love variety. While they've been loving all the abundance of fresh fruit this summer, they sure have been missing baked goods. They love muffins, cookies, loafs, scones, you name it. At the very beginning of summer, I had made carrot muffins, something they had never had. Don't ask me why, I have no idea why it never crossed my mind to make them some since their birth. It was an instant hit.
But I wanted to make them even better. I happen to know that pineapple makes carrot muffins (or cakes) taste even better. So I set out to find a recipe today. Well, I never just find a recipe. I always have to tweak it to fit our diet. Remove processed sugar for my son (and it's really just healthier for the rest of us too, so might as well!), reduce and change the type of fat (I don't have a gall bladder anymore and don't digest fats very well)... you get the idea.
Over the years, I've gotten real good at being able to tell how good it will taste, just by looking at the ingredients on a recipe. I also got real good at figuring out if I can make our needed substitutions successfully or not.
So when I found this recipe this morning, I knew it would work for us. I do make up my own recipes sometimes, but sometimes it's just easier to adapt someone else's. I just thought I'd give credit where it's due though.
But I thought I'd share with your what I did. I promise, it won't disappoint. Even my daughter, who does NOT like pineapple, loved this. And she knew it was in it, since she helped me make them. That says a lot.
Now, enough talking about how good this is... It's time to share the recipe!
- 1 cup rice milk (or other non-dairy milk of choice. I use Natur-a brand)
- 1 1/2 tsp apple cider vinegar
- 2 1/4 cup whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch salt
- 3/4 cup coconut sugar
- 1/4 cup coconut oil (melted gently over a double boiler, or other good cold-pressed oil)
- 1/4 cup applesauce
- 2 Tbsp molasses
- 1 1/2 tsp pure vanilla extract
- 1 large grated carrot
- 3/4 cup shredded pineapple, drained.
Preheat oven to 325F
Mix rice milk and cider vinegar in a bowl and set aside.
In a separate large bowl, mix whole wheat flour, baking powder, baking soda, cinnamon and salt.
Return to your bowl of milk-cider mixture, and add in coconut sugar, coconut oil, applesauce, molasses, vanilla, the grated carrot and the shredded pineapple, mixing well between each addition.
Add wet ingredients to dry ingredients, in two additions, mixing well in between.
Put batter into muffin moulds and bake 18-20 minutes. Let cool and enjoy!
Makes about 16 muffins.
I can tell you right now, it's our favourite muffins ever!
I hope you enjoy them as much as we do!