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carrot pineapple paleo muffins

October 25, 2017



I love muffins!  I baked these the first time almost three years ago.  When I took my first bite from that, warm from the oven, muffin, I was in heaven. I couldn't taste pineapple; all I could taste was moist carrot cake!  Cook, Eat, Paleo has a great recipe that doesn't need a bit of changing. They've been a favorite ever since!


Tips & Thoughts:  This last time baking them, I didn't use cake liners, and they stuck to the muffin pan pretty badly.  Use cake liners!

I used a small can of pineapple, which was exactly two-thirds; I froze the other third for my next batch.

They freeze wonderfully!  When I get a craving for a sweet, satisfying, low-carb snack, I get one out of the freezer, thaw on a plate for about thirty minutes, then pop in the toaster oven on 'toast' at 400° for a few minutes.  Cut that baby in half and top with butter. Yum!


Update:  I purchased a couple silicone muffin molds and they work great!  Just let them set for a few minutes in the mold before popping out, then cool on a wire rack. And this mold is top rack dishwasher safe!  Clean up is a breeze.






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