When I had my baby in April, I became a huge fan of one-handed snacks 🙂
Enjoy this twist on carrot muffins.
1 cup sugar (I use cane sugar)
2/3 cup oil (I use coconut oil)
2 large eggs, beaten
1 ½ cups flour (I use spelt or brown rice flour)
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 cup finely grated carrots
1 cup crushed pineapple, drained
1 tsp vanilla
Combine sugar, oil, and beaten eggs.
In another bowl, combine flour, baking powder, baking soda, cinnamon and salt. Mix well.
Add dry ingredients to the sugar and oil mixture, and stir to moisten. Add grated carrots, pineapple, and vanilla.
Fill greased muffin cups to the top and bake at 375 F for 20 minutes.
Makes 9-10 large muffins.
~With gratitude from Muffin Mania
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