PINEAPPLE CARROT DATE MUFFINS

Muffins were always my to to raising a family.  Sometimes late at night while doing some marking, I would put a batch in the oven and they were ready for lunches the next day.  These Pineapple Carrot Date Muffins are a way to sneak in some good eats such as oatmeal for the fussy eaters.

Now that I am retired, I usually make muffins in the afternoons especially on fall days.  I love the smell of the spices in the house and it always warms up the kitchen.  As we get older we look for healthier versions of food.  These Pineapple Carrot Date Muffins use the natural sugars in the pineapple, carrot and dates to cut down the refined sugars.  I hope you enjoy these as much as we do.  

Another one of my favourite muffins from the blog: https://recipesatmytable.com/zucchini-oatmeal-muffins/

Ingredients for Pineapple Carrot Date Muffins

• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 egg
• 1 tsp amaretto liqueur 
• 1/cup each of grated carrots and canned pineapple drained and crushed
• 1/3 cup dates (finely chopped)
• 1/3 cup greek yogurt
• 1 cup all purpose flour
• 2/3 cup oats
• 1 tsp each of baking powder and baking soda
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg

Process

First combine the sugar, oil, egg, amaretto and mix well.

Now, stir in the carrots, pineapple, dates and Greek yogurt.

In another bowl combine the flour, lasts, baking powder, baking sofa, cinnamon and nutmeg.Add the dry ingredients to the wet and do not over mix.  

Spoon the batter into prepared muffin cups.  You can use paper cups or grease tin with a little canola oil.

Bake in a 375F oven for about 18 minutes.  It depends on your oven, sometimes 15 will do.  Check at the 15 minute mark.  

So moist and delicious.

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Pineapple Carrot Date Muffins

Author Renata Solski

Ingredients

• 3/4 cup granulated sugar
• * 1/3 cup canola oil
• * 1 egg
• * 1 tsp amaretto liqueur
• * 1/cup each of grated carrots and canned pineapple drained and crushed
• * 1/3 cup dates finely chopped
• * 1/3 cup greek yogurt
• * 1 cup all purpose flour
• * 2/3 cup oats
• * 1 tsp each of baking powder and baking soda
• * 1/2 tsp of cinnamon
• * 1/4 tsp of nutmeg

Instructions

1. First combine the sugar, oil, egg, amaretto and mix well.
2. Now, stir in the carrots, pineapple, dates and Greek yogurt.
3. In another bowl combine the flour, lasts, baking powder, baking sofa, cinnamon and nutmeg.
4. Add the dry ingredients to the wet and do not over mix.
5. Spoon the batter into prepared muffin cups. You can use paper cups or grease tin with a little canola oil.
6. Bake in a 375F oven for about 18 minutes. It depends on your oven, sometimes 15 will do. Check at the 15 minute mark.