Healthy Carrot Pineappple Muffins

 Here is yet another simple muffin recipe my friends. I make muffins every week for my kids so I have showed considerable restraint in not posting exclusively muffin recipes...hmm maybe I am missing my calling: a muffin blog. I bet money there already exists several. This muffin recipe includes whole spelt flour and chia seeds, upping the protein content and making them a better school or work lunch snack.

 Healthy Carrot Pineapple Muffins
(approximately 12 muffins)

• 1 egg
• 60 ml (1/4 cup) canola oil
• 250 ml (1 cup) soya milk
• 5 ml (1 teaspoon) vanilla
• 125 ml (1/2 cup) brown sugar
• 250 ml (1 cup) carrots, grated
• 250 ml (1 cup) diced fresh pineapple
• 250 ml (1 cup) all purpose flour
• 125 ml (1/2 cup) oat flakes (preferably not quick cook)
• 125 ml (1/2 cup) whole spelt flour
• 15 ml (1 tablespoon) chia seeds (optional)
• 2,5 ml (1/2 teaspoon) ground ginger
• 2,5 ml (1/2 teaspoon) ground cinnamon
• 5 ml (1 teaspoon) baking powder

• Pre-heat oven to 190C (375F). Add the first 5 ingredients to a bowl and whisk to blend.  Stir in the carrots and pineapple.  In another bowl whisk together the remaining ingredients.  Add the dry ingredients to the wet and fold until just blended.  Scoop out batter into buttered or lined muffin tins.  Cook in the center of oven for about 15 minutes until a toothpick inserted in the center muffin comes out clean.