Whole Wheat Carrot Pineapple Muffins

I adapted this recipe from the Food Network Kitchen to create a healthier “healthy muffin”. Mine has 100% whole wheat flour, no processed sugar and a smidge less fat.

Mmmm... Muffins

Makes 12.


  • 1 1/4 cups whole wheat flour
  • 2 tablespoons wheat germ
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 2 large eggs
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 5 medium carrots, grated
  • 8 ounce canned crushed pineapple with juice


  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners
  2. Whisk together the flour, wheat germ, cinnamon, baking powder, baking soda, and salt in a large bowl.
  3. In a smaller bowl, beat eggs slightly.
  4. Beat in vegetable oil, honey, and vanilla.
  5. Pour egg mixture into flour mixture.  Dump in carrots and pineapple and mix until just combined.
  6. Let rest for 10 minutes. (I have no idea if you have to do this or not.  I did it because I know it helps lighten up my corn muffins before baking.  It kind of gives the baking powder a few minutes to start fizzing)
  7. Full muffin cups. These don’t raise a lot so go ahead and full those cups up!
  8. Bake for 25-30 minutes, turning once 1/2 way through.  Muffins are done when they spring back when touched or when a toothpick comes out clean. Let cool and enjoy!