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
- 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).
- 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.
Leave a comment
Comments will be approved before showing up.