Dairy Free Low Sugar Carrot + Pineapple Muffins

When you top them with icing sugar & sprinkles, it totally loses the point! But hey, for a party, kids will at least get a bit of balance (half the normal sugar hit) when the sugar is only in the toppings (If you also have a child that insists a muffin must have icing!)

These muffins are surprisingly tasty, considering there is so little sugar. I wanted to have something for my 6 month old to play with as a new texture (+as a gentle introduction to eggs) with out the sugar or milk.

The secret is in the spices. I took some inspiration from a friend who is a spectacular cook & tried some crushed cardamom seeds in here.

We don't like cleaning up in the kitchen, but we do like something different.

Carrot + Pineapple Muffins

Ingredients

3 medium carrots.
3 rings unsweetened canned pineapple.
1/2 cup canola oil.
1/2 cup pineapple tin juice.
2 tblsp brown sugar.
1 knob ginger, peeled & roughly chopped.
2 eggs.
2 cups SR flour.
2 tsp baking powder.
1/2 tsp cinnamon.
6 cardamom pods seeds; seeds removed & seeds mulled.
2 handfuls sultanas (optional - not ideal for babies).

Method

Heat oven to 180degrees Celsius
Combine carrot, ginger, pineapple rings & juice, oil, sugar & honey into blender. Blend until well mixed.
Combine all remaining dry ingredients into a bowl & mix through. Make a well in the middle & add 2 eggs. Gently mix the yolk into the whites then add all the remaining wet ingredients.
Mix until well combined.
Grease 18 muffin tins will canola oil.
Add 2 spoons of mix to each tin until gone.
Cook for 20 minutes, check if lightly brown on top & spring back when touched in the middle. You may need 25 minutes.
Let cool in pan for a few minutes before cooling on a rack. Best served warm!

Makes 18 muffins.

These are a healthier morning or afternoon tea. One muffin is one serve.