Pineapple cranraisin muffins

6 servings
15 min
21 min
Very Easy


Number of serving: 6
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.
T The Low Fat Chick | Healthy and Tasty Cooking

Rate this recipe:
Generate another secure code = 

Related recipes

Recipe Pineapple cream cheese danish
Pineapple cream cheese danish
5 servings
30 min
Very Easy
Recipe Pineapple cake
Pineapple cake
6 servings
Very Easy
Recipe Pineapple upside down cake, the easiest recipe
Pineapple upside down cake, the easiest recipe
10 servings
Very Easy
5 / 5
Recipe English muffins
English muffins
15 servings
2 hours