Pineapple Carrot Cream Cheese Muffins: Make & Take 

Prep Time15 minutes
 Cook Time25 minutes
 Total Time40 minutes

What You Need to Get Going: 




Muffin Tins 

Mixing Bowls/ Spoons 


Ingredients :



  • 1/4 cup olive oil or a neutral flavoured oil
  • 2 large eggs lightly beaten
  • 14 oz crushed pineapple slightly drained
  • 1 cup whole grain spelt flour
  • 1/2 cup all purpose flour
  • 1/2 cup oat bran
  • 1/2 cup light brown sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 cups grated carrot about 2 medium carrots
  • 1 1/2 cups fresh/frozen blueberries 
  • 1/2 cup chopped walnuts



Recipe Credit: Mama’s Friend @ That Nutrion 


” Put it All Together” Make it YOUR Own Options 


  • Preheat oven to 350°F / 180°C. Grease your muffin tins and set aside.
  • In a large bowl, whisk together 1 can of slightly drained crushed pineapple, 2 eggs, ¼ cup of olive oil, and ½ cup brown sugar. Add ½ cup oat bran, and whisk again.
  • Add 1 cup spelt flour, ½ cup all purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon ground ginger over the top. 
  • Lightly whisk the dry ingredients together, then switch to a wooden spoon or spatula and stir into the wet ingredients until just combined. 
  • Add 2 cups grated carrot and ½ cup chopped walnuts, stirring to distribute evenly through the batter. Spoon into prepared muffin tins.
  • Bake for 30 min, rotating the tins half way through. The muffins are done when a sharp knife inserted into the center has only a tiny bit of batter clinging to the sides
  • Remove the muffins from the oven and allow to cool for 10 minutes in the muffin tins, then gently release the muffins from the tins, and Let Cool! 
  • MAMA”S Take: Your littles don’t like blueberries substitute with coconut, rasberries or pomegranite!