Ingredients

The following ingredients have 2 Servings
  • 3 carrots (to yield 2 cups of shredded carrot)
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs (beaten)
  • 5.3 ounces non-fat Greek yogurt (or 1/2 cup)
  • 2/3 cups Date paste (or 2/3 cups sugar)
  • 16 ounces crushed pineapple (2 8-ounce cans, DRAINED)
  • 1/2 cup raisins
  • 1/4 cup walnuts (chopped)
  • Healthy Cream Cheese Frosting (optional)

Instruction

  • Preheat oven to 350 degrees F.
  •  Shred carrots using the large holes of a grater or a food processor.
  • Spread carrot shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 2 cups of shreds and set aside.
  • Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.
  • Stir egg, yogurt and date paste into the dry mix. The batter will be stiff.
  • Add drained pineapple and carrot shreds to the bowl and stir to combine. 
  • Fold in raisins and walnuts.
  • Fill muffins tins coated with non-stick cooking spray about 2/3 full. (If using paper liners, give them a spritz too!)
  • Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  • Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
  • Frost with Cream Cheese Frosting if using.