Carrot Pineapple Muffins

There is no other way to say it, my son Kendrick hates fruits and vegetables. He hasn't always been this picky and I am sure he will grow out of it, but in the meantime it is a challenge to get his daily requirement of fruits and vegetables. I must say that I have become quite expert in hiding them in food, although he is beginning to catch on. The first thing he will ask when being offered a new food is, "Okay Mom, tell me everything you put in to this, and I mean everything."

These muffins are incredibly delicious and moist. They are drizzled with a light glaze which makes them irresistible. When grating my carrots, I will put them in the food processor until they have become very fine. That way they can be easily hidden in just about anything.

1 ½ Cups all purpose flour
1 Cup quick oats

3/4 Cup firmly packed brown sugar
1 Teaspoon ground cinnamon

½ Teaspoon nutmeg

1/4 Teaspoon of cloves

2 Teaspoons baking powder
½ Teaspoon baking soda
½ Teaspoon salt
1 8-ounce can crushed pineapple, undrained
1 Cup shredded carrots
½ cup milk
½ cup vegetable oil
2 Eggs, lightly beaten

1 Teaspoon vanilla

½ Cup powdered sugar
3-4 Teaspoons milk


Heat oven to 400 degrees. Spray bottom on twelve medium muffin cups with cooking spray.


Combine all dry ingredients in large bowl; mix well. In medium bowl, combine pineapple (including juice), carrots, milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. DO NOT OVER MIX.


Fill muffin cups almost full.


Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack for 5 minutes. Remove from pan. Cool 10 minutes. For glaze, combine ingredients in small bowl; mix until smooth. Drizzle evenly over muffins. Serve warm.