Carrot & Pineapple Muffins (Sugar & Dairy free)

Several weeks ago, our oldest daughter was diagnosed with an intolerance to dairy and sugar. She has been checking out some new recipes so that she can eat more along the lines of what is healthy for her. This is one of the recipes she found. Since we could all benefit from less sugar, I decided to make it the other day and try them out! They were very good. A very moist muffin. Definitely a keeper! I thought you may like to try them too. Let me know what you think.

Carrot & Pineapple Muffins

1/4 C honey
1/2 C veg oil
2 large eggs, beaten
1 1/2 C whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1 C grated carrots
1 C unsweetened, crushed pineapple, drained
1/4 C chopped walnuts

Preheat oven to 375 degrees F

Combine the honey, oil and beaten eggs in a medium bowl. Stir to mix well. Combine the flour, baking soda, baking powder and cinnamon in a separate bowl. Mix together well. Add the dry ingredients to the liquid ingredients and stir just until blended. Add vanilla, grated carrots, pineapple and walnuts. (We omitted the walnuts and added some frozen cranberries and a few raisins) Stir until just blended. Line muffin cups with paper liners and fill 2/3 full. Bake 15-20 minutes. Makes 1 dozen fairly large muffins.

**Note: I found it took the full 20 minutes. I used all the batter in 12 muffin cups. They were more than 2/3 full. If you fill them only 2/3 full, as the recipe states, you can probably get 14-15 muffins and only cook them for 15 minutes. :0)




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