Pineapple Cranraisin Muffins

Sundays are the days where I relax and often have brunch with friends or family, but today no friends are around and family is out of town.  I decided to make food for the week, so I do not have to worry about eating after working long days and also, because I go out of town on Friday and have much to do before then.  I made Tarragon Chicken Salad Pitas, which I will share a little later, and these fabulous Pineapple Cranraisin Muffins. These muffins are perfect for on the go eating in the morning and of course for a snack or dessert as well.  Amazing is the only way I can describe these muffins made with the flavors of fresh pineapple, fresh carrots, cranraisins, and pecans.  Not only is the flavor wonderful but also are the low calories.

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
8 ounces fresh pineapple with juices (or an 8-ounce can crushed pineapple, not drained)
1 cup grated carrot
1/2 cup old-fashioned oats
3/4 cup cranraisins
1/4 cup and 1 tablespoon chopped pecans, divided


  • Preheat oven to 400°F. Fill muffin tins with paper or foil liners.
  • Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple.
  • Make a well in the dry ingredients; add the wet ingredients and stir until combined.
  • Stir in carrot, oats, cranraisins and 1/4 cup pecans. Scoop the batter into the muffin cups. Sprinkle 1 tablespoon pecans over batter.
  • Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Let cool and remove muffins from tin.

Servings: 12 muffins.
Calories: About 210 per serving.