Healthy Carrot Pineapple Muffins are the perfect spring treat! Packed with veggies + sweetened only with honey and fruit, they’re moist, easy to make + delicious!
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Despite the fact that it snowed last week, I have Spring on the brain! It’s probably because I’m just SO sick of the nasty weather. I’m ready to not have to wear a jacket when I walk the dog, and maybe (just maybe!!) get a little Vitamin D so I can stop looking like a ghost. (Ask me how much self tanner I have been using over the past few months).
I know I can’t be the only one that’s feeling the Spring fever! Even though it doesn’t necessarily feel like Spring, I’m making Spring recipes. Easter is only a couple of weeks away, and after looking through all the hearty, cozy foods I’ve posted over the past few weeks – I figured it was time for a little bit of light + bright deliciousness here! The other week, I made these Healthy Carrot Pineapple Muffins to brighten up the cold dreary day – and I knew I had to share them here.
This recipe originally came from one of my friend Kyle’s Mom. When we were younger, I can distinctly remember baking these at her house + practically begging my mom to get the recipe so that we could make them at home too! They were perfectly sweet, moist (sorry if you hate that word!), and SO delicious. They almost tasted like carrot cake, but weren’t as sweet – I absolutely loved them (and still do).
The original recipe had a lot of oil, sugar, and white flour. While those are fine on occasion, I knew I could make it a little bit healthier to enjoy for breakfast, and gluten free so they wouldn’t bug my stomach. I subbed the oil for a little less coconut oil, sugar for honey, and white flour for gluten-free oat flour (all you need are gluten free oats and a good blender to make it!)
They came out SO fluffy, perfectly cake-y/muffin like in the center, and lightly sweet – exactly like I remembered them. I was so excited! I made two batches and shared them with my family, who all loved them as well! It always makes me happy when I can make a classic recipe better for you. While I love good old white flour, real sugar baked goods, I also know they don’t make me feel my best + I’m always looking to replace them with better options! I think your family is going to love these too!
Things we used for this recipe:
These muffins are so delicious that I honestly think you could put frosting on them and call them a cupcake. They could totally pass off as carrot cake’s less sweet/heavy cousin, but no matter how you make them I think you’ll love them! I’m definitely going to be bringing these to my Easter brunch to share with family- you should too!
Healthy Carrot Pineapple Muffins
- Preheat oven to 400
- In a bowl, stir together oat flour, baking powder, baking soda + spices until combined
- Stir in honey, eggs, oil, carrots + pineapple. Batter will be slightly thick.
- Pour batter into greased muffin tin and bake for 20-25 minutes until muffins are golden brown + toothpick comes out clean when inserted into the center.
You can see the nutrition facts for this post on My Fitness Pal, here.
Looking for other Easter brunch ideas? Check out this 30 Healthy Brunch Recipes post for some more ideas!
Looking for other healthy muffin recipes? Try these Healthy Banana Bread Protein Muffins