Pineapple and Carrot Muffins

These muffins are perfect for summer and healthy as well. The pineapples are very good for your stomach, containing bromelain, an enzyme that breaks down proteins. The bromelain from pineapples can be used as an anti-inflammatory agent. Pineapple's nutrients include calcium, potassium, fibre, and vitamin C. It is low in fat and cholesterol. Pineapple also helps build healthy bones since they are rich in manganese which is a trace mineral that is needed for healthy bones. Carrots play an important role in anti-cancer effect because they contain lots of antioxidants. Carrots have an abundance of beta-carotene which can be changed by our body into vitamin A which is very important for healthy cell growth, strong immune system and healthy eyes (protecting agains macular degeneration). Carrots also contain folic acid, and lignen found in carrots help to strengthen our immune system to fight agains cancerous cells. Carrots can also help lower blood pressure and they contain a lot of fibre to help our bowel movements and prevent certain types of cancer. Muffins whith all these health benefits surely must taste good too (and they do)!

I prefer to use silicone muffins pans as they are easier to work with than traditional muffins pans.

Lots of vitamins and fibre and tastes delicious as well!

This recipe is:

  • Lactose (dairy) free
  • Nut free

Pineapple and Carrot Muffins

Makes 12 muffins


  • 200 grams (7 oz) carrots, peeled and grated
  • 120 grams (4¼ oz) pineapple, fresh or tinned (without added sugar)
  • 225 grams (7¾ oz) spelt flour
  • 2 teaspoons aluminium free and gluten free baking powder
  • 2 teaspoons ground cinnamon
  • ½  teaspoon salt (Himalaya or sea salt)
  • 110 grams (3¾ oz) Rapadura or other raw cane sugar
  • 120 millilitres (4 fluid oz) soy milk
  • 1 free range egg
  • 1 egg white (from a free range egg)
  • 1 tablespoon coconut oil


  1. Peel and grate the 200 grams carrots fairly finely.
  2. If using fresh pineapple: To peel the pineapple, place it base side down and carefully slice off the skin, carving out any remaining hard "eyes" with the tip of your knife. Then cut the 125 grams pineapple into quarters, remove the core (hard part in the middle) and cut the pineapple into small chunks.
  3. In a large bowl, sift the 225 grams spelt flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon and ½ teaspoon salt.
  4. In a medium bowl, combine the 110 grams raw cane sugar, 1 egg, 1 egg white, 1 tablespoon coconut oil and 120 millilitres soy milk. Give everything a good stir.
  5. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  6. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light. It should resemble a thick porridge in consistency.
  7. If the batter is very dry, carefully add a little more soy milk.
  8. Now fold the carrots and pineapple into the batter. Fold 3 or 4 times, no more.
  9. Lightly grease a silicone muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
  10. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
  11. Remove the muffins from the oven and let cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicone muffins pan as the muffins will be easier to remove.


  • You can use maple syrup instead of the agave nectar.
  • You can use whole wheat flour instead of the spelt flour       
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use regular baking powder instead of the aluminium free and gluten free one.
  • You can try different variations such as adding raisins, walnuts, desiccated coconut or orange peel.
  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
  • The muffins freeze well.
  • You can use rice milk, oat milk, almond milk or skimmed milk instead of the soy milk.