Carrot Pineapple Muffins

A pregnant friend was coming to town and requested low glycemic offerings if possible.  I didn't know much about that, but thought I could look at some recipes.  Avoiding sugar and white flour seemed like good bets.

I found this first recipe using dates and bananas for sweetening.  That sounded interesting.  I wanted to add pineapples to the recipe as well and sought out other recipes like this one.  Finally I decided to combine parts of each and create a new recipe.

Doubling a muffin recipe is usually a good idea for my family, especially if I plan to take the majority out of the house.

First blend together
20 dates
2 cups of mashed banana (about 3 bananas)

In a bowl combine the banana dates mixture with
2 eggs
2 Tbsp of olive oil
2 tsp vanilla

add the dry ingredients and mix until just incorporated
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

2 tsp baking powder
2 tsp baking soda

2 cups whole wheat flour
1 cup oat flour (blended oats in blender)


Finally fold in
3 cups of shredded carrots
1 cup of golden raisins
1 cup of drained crushed pineapple (loses almost half by draining, I started with a 20 oz can)

Divide batter into sprayed muffin pans.  I got 24 mini muffins and 12 regular sized muffins.

Bake at 350 degrees for about 14 minutes for minis and 23 for regular.  They are done when a toothpick inserted comes out clean.

These muffins came out very sweet, moist and delicious!  I bet I could reduce the dates further.

Nutrition facts are for one regular sized muffin.  Mini muffins would be halved.