Pineapple, carrot, and turmeric muffins might sound like an odd mix, but they come together far better than you expect. The pineapple brings a bright sweetness, the carrot keeps the crumb soft and the turmeric adds that warm golden colour you only get from home baking. They smell amazing the moment they come out of the oven and stay nice and moist instead of turning into those dry “healthy” muffins no one actually enjoys. Recipe compliments of B-Well.

Ingredients

Dry:

• 2 cups flour of choice
• 3 Tbsp chia seeds
• ¼ tsp salt
• 1 ½ tsp baking powder
• 2 tsp bicarbonate soda
• 1 tsp pumpkin spice (cardamom, cinnamon, nutmeg, clove)
• 1 cup or handful chopped dates/currants/raisins or other dried fruit
• ½ cup walnuts, chopped

Wet:

• 1 ½ cup B-well Pure Canola Oil
• 1 ½ cup B-well Thick & Creamy Mayonnaise, or 3 eggs
• 1 small tin crushed pineapple
• ½ cup maple syrup/honey
• 2 cups carrots, grated
• 1 tsp vanilla extract
• 1 pinch ground black pepper
• 1 cm piece fresh ginger, peeled
• 1 to 2 tbsp sugar
• 1 tsp turmeric powder or a thumbnail-sized knob of peeled
• fresh turmeric

Method

1. Preheat the oven to 180ºC. Line a muffin pan or use B-well Canola Baking Spray and set aside.
2. In a bowl, sift the flour and then mix it with the other dry ingredients. Fold in dates, currants or other dried fruit.
3. In another bowl or a cake mixer, combine all wet ingredients until well combined and the honey/syrup
is diluted.
4. Mix the wet and dry ingredients until just about combined. Drop the batter into a lined muffin tray.
5. Garnish with chia seeds, coconuts, and nuts.
6. Bake for 45-50 min. Cool for 5 min, then serve.