Pineapple-Carrot Oatish Muffins

This picture is the quick oats version.

It’s been a while since I shared anything with you all. I apologize for this. Sometimes I sit and wonder how life got this busy. I have been helping out with a few committees, and attended a couple charity events. And this Friday, I am handing out race packages for the Fairmont Mother’s Day Run which takes place well, on Mother’s Day! And throw in my regular just life stuff!

I am posting a recipe that has since become popular among my family and friends because of its moistness and flavour. It’s not a typical muffin? I beg to differ. There are many variations floating around.

I have tried many versions of Pineapple-Carrot Muffins, and they all vary just slightly, but I found this one to be less oily, thus, more flavourful. This recipe was given to my mom quite a few years back Рfrom a very close family friend. They and my parents were born and raised in the same village in China, actually! This recipe is a good healthy choice, as it does not contain a lot of fats. The carrots and pineapple are enough to balance the moistness factor, without ever adding more oil.

I have made this recipe many times but have tweaked along the way. A lot of recipes can be tweaked to personal desired flavours. For example, I do not use walnuts, rather, sunflower seeds. And I love toasting my seeds and nuts from time to time.

Consider this a good base to start with. I have pared down the sugar to 1/2 c. now; however, depending on the type of sugar used, 1 c. will be perfect.

Also, I have swapped out oat bran for quick oats. In this picture, I followed the recipe and used oat bran. I prefer the texture of quick oats.

Give these a try and share your substitutions. Are you an oat bran or a quick oats fan?

This picture is the oat bran version.

1-1/2 c. flour
1 c. oat bran
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 c. raisins
1/2 c. sunflower seeds
1/2 c. chopped walnuts
3 eggs
1 c. sugar
2 c. shredded carrot
7-oz. can crushed pineapple, drained (I like to add in an extra ounce or two)
2 t. vanilla
1/4 c. oil

Measure the dry ingredients and place into a big bowl. Combine well.

In a separate bowl, beat eggs slightly. Then pour in the rest of the ingredients and incorporate well.

Make a well into the centre of dry ingredients. Pour liquids and mix well, but do not over-mix. Bake in a preheated 350F oven and bake for 25 minutes.

Bakes for 25 minutes.



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This entry was posted by Lillian on Tuesday, May 9th, 2017 at 6:39 am and is filed under Baking, Breads, Breakfast, Exercise / Workout Eats, Recipes, Snacks. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.