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Pineapple Carrot Muffins

This recipe was submitted by Sharon Wong, NOW Foods

2 cups flour (I usually mix flours: 1 cup unbleached, 1/3 cup each whole wheat flour, NOW Organic Rolled Oats, and garbanzo bean flour)
1/2 to 1 cup honey
1 tsp. each of non-aluminum baking powder, baking soda, and cinnamon
1/2 tsp. salt
2 medium-sized carrots, shredded
1/2 cup NOW Organic Virgin Coconut Oil*, melted
3-4 eggs
8 oz. drained crushed unsweetened canned pineapple
Optional: 1/2 cup Organic Unsweetened Shredded NOW coconut
Optional: 1/2 cup Organic Raw NOW Walnuts, chopped
Optional: 1/2 cup organic raisins

*NOW ingredients available at your local health food store

  1. Set oven to 350 degrees.
  2. Mix dry ingredients in a large bowl.
  3. Add wet ingredients and mix lightly (overmixing can ruin it).
  4. Butter or oil the muffin pan.
  5. Bake in your preferred size muffin pan- about 12-15 minutes for mini-muffins, 15+ minutes for regular size muffins.
  6. They are done when a toothpick comes out clean.
  7. Remove from oven and let set in the pan for 5 minutes.
  8. Lightly run a knife around the edge of the muffins to remove.
  9. Eat! Enjoy!