Close your eyes with me here for a minute … imagine you’re laying on the beach with the ocean’s waves rolling in and the sun beating down on you. You inhale and are surrounded by the salty smell coming off the water and the coconut scented sunscreen you put on this morning. How’s it feel? Like paradise, right? Well, these tropical carrot cake muffins taste like that beach scene I just described, and after a long cold winter I think we all deserve more beachy vibes in our lives!
To get that tropical flair, these muffins make use of a secret ingredient usually found in carrot cake … PINEAPPLE! The pineapple is responsible for so many awesome things going on here:
- Adds sweetness to the muffins
- Provides lots of moisture to prevent them from becoming dry
- Adds the tropical flavour that lets us daydream about sunshine and beaches while enjoying these muffins 🙂
While traditional carrot cake is super delicious, it’s not usually very healthy and definitely doesn’t qualify as breakfast food. Carrot cake is usually made with highly processed white flour, lots of sugar, and topped with an icing that’s got even more sugar. These tropical carrot cake muffins offer a healthier spin on the popular cake, so you can have your cake and eat it too (literally!) while still feeling great in that bikini on the beach!
These muffins are made with whole wheat flour, meaning they continue all three elements of the wheat (the bran, endosperm, and germ) and provide around 5x more dietary fiber than white flour. While whole wheat flour can sometimes cause baked goods to become pretty dense, these muffins remain light and fluffy with just the right mix of baking soda to make the dough rise nicely. Cinnamon is also added to the flour for a sweet aroma.
I’ve used honey to naturally sweeten the muffins, but maple syrup would also work. This is combined with the other wet ingredients (butter, milk, egg, shredded carrot, and pineapple) and mixed well before combined with the dry ingredients. Pecans are then folded in before transferring the mixture to muffin tins for baking.
The sweet smell of these beauties is so wonderful while baking that you won’t be able to wait for one to cool before eating. Take a bite into a still warm tropical carrot cake muffin, close your eyes, and enjoy drifting off to a tropical paradise over breakfast!
These healthy whole wheat muffins are super light and fluffy, and taste like a tropical paradise. Naturally sweetened with honey, carrots and pineapple, these tropical carrot cake muffins make carrot cake a totally acceptable breakfast food!
- 1 3/4 cup whole wheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter
- 1 egg
- 1/2 cup milk
- 1/2 cup honey
- 3/4 cup carrots, shredded
- 1/4 cup pineapple, finely chopped
- 1/2 cup pecans, chopped
Preheat oven to 375 degrees.
Combine flour, baking soda, salt and cinnamon in a bowl and mix well. Set aside.
Melt butter in a small saucepan. Transfer for a large mixing bowl.
Add egg, milk, honey, shredded carrot and finely chopped pineapple to the mixing bowl with the butter. Stir well to combine.
Add dry ingredients to the wet and mix well. Fold in the pecans.
Grease muffin tin with butter or coconut oil (or use liners), and add batter to the tins. Place in oven and bake for 20 minutes.
Remove from oven and transfer muffins to a cooling rack for at least 10 minutes before eating. Enjoy!