Tweaked from
"The America's Test Kitchen Family Cookbook" (I LOVE this cookbook!)
These sweet, moist, sugarless muffins are loaded with fruit (coconut, raisins, and pineapple), protein & fiber as well as nuts. They make an excellent, healthy breakfast. Make sure to remove the excess moisture from the canned pineapple or the muffins will be gummy. 2 1/3 cups whole wheat flour (opt. use white flour)
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 cup + 3Tbs honey
3 large eggs
8 Tbs unsalted butter, melted & cooled
1 tsp vanilla extract
4 carrots, peeled & grated (~2 cups)
1 (8-oz) can crushed pineapple, drained & pressed dry with paper towels
½ cup unsweetened shredded coconut (opt. use sweetened)
½ cup raisins, soaked in hot water & drained
½ cup walnuts or pecans, toasted & coarsely chopped
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.
2. Whisk the flour, baking soda, cinnamon & salt together in a large bowl. In a separate bowl, whisk honey, eggs, melted butter & vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined (do not over mix or muffins will be tough). Fold the carrots, pineapple, coconut, raisins & nuts into batter.
3. Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden & a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 15-20 minutes.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack & let cool for 10 minutes before serving.
Note: Sugar can be used in place of the honey with the following changes. Use 1 ¼ cups sugar, increase oven temp to 375, increase baking time to 20-25 minutes, and decrease flour to 2 ¼ cups.