Total Time
35mins
Prep 10 mins
Cook 25 mins

Even if you're not a fan of pineapple, you'll like these muffins. Pineapple and applesauce make carrots sweet and delicious, but you won't be able to taste the pineapple at all! <br> The barley flour lends nutrients and texture to the muffins, but you can use another cup of all-purpose flour if you don't have any.

Ingredients Nutrition

Directions

  1. Preheat oven to 400*.
  2. Grate carrots until you have 1 cup.
  3. Blend pineapple until smooth (optional).
  4. Beat eggs in a bowl, then add oil, applesauce and pineapple.
  5. Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon.
  6. Add carrots to dry bowl.
  7. Mix both wet and dry bowls very well.
  8. Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry.
  9. Oil muffin tins with cooking spray or butter on paper towel, or use paper liners.
  10. Fill 12 large muffins or 48 mini muffins to 3/4 full.
  11. Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later.
  12. Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown.
  13. Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.