Carrot Pineapple Muffins

This recipe is dairy free, sugar free and can easily be made vegan. It works as a diabetic and candida friendly recipe. The muffins are very moist and it makes about a dozen. We use this as a Sunday morning breakfast served with fruit salad.

What you need:

2 cups whole wheat flour
2 tsp baking soda
1 tsp baking powder
1tsp cinnamon
2/3 cup of coconut palm sugar or 1cup of pineapple juice concentrate
2/3 cup of canola oil
3 eggs (or for vegan, 3 tablespoons of ground flax boiled with 9 tablespoons of water, cooled)
1tsp vanilla extract
1/2 cup quick oats (uncooked)
1/2 cup flaked unsweetened coconut (optional)
1/2 cup raisins
2 cups shredded carrots
1 cup (or so) diced pineapple (or one can pineapple tidbits drained)


Preheat oven to 350, grease a 12 cup muffin tin.
Mix ingredients in order given. Spoon into greased muffin tins then bake for 20-25 minutes until toothpick inserted in centre comes out clean.