Pineapple and carrot muffins

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  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Mix grated carrots, pineapple chunks, honey and cinnamon for a delicious, guilt-free afternoon snack - these muffins are less than 200 calories each!


  • 227g can pineapple chunks, drained, reserve juice
  • 4 x Shredded Wheat
  • 150ml ( pt) pineapple juice, from carton
  • 75g vegetable fat such as Trex
  • 165ml clear honey
  • 2 eggs
  • 200g plain flour
  • 2tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • tsp salt
  • 110g freshly grated carrot


  1. Heat oven 180C/350F/Gas 4
  2. Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
  3. Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
  4. Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
  5. Spoon into muffin cases and bake for about 25 minutes until cooked.

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