Carrot Raisin Pineapple Muffins

[DF] Dairy-free




  1. Preheat oven to 325 degrees F. Grease muffin pans or line with paper liners.
  2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
  3. Combine banana, sugar, brown sugar, eggs, vanilla, oil, and pineapple in a medium mixing bowl. Blend with mixer until very smooth. (It's okay if it gets frothy.)
  4. Add raisins to wet mixture and stir in by hand.
  5. Pour wet mixture into dry mixture and stir by hand until evenly mixed.
  6. Add carrots and oats. Stir by hand until thoroughly mixed.
  7. Spoon batter into muffin pans. Makes 12-18 muffins depending on size.
  8. Bake for 30 minutes or until done.

Source: Inspired by TLB117's recipe for a healthier version of the carrot-raisin bread served at Mimi's Cafe.