• 3 eggs
  • 3/4 C buttermilk
  • 3/4 C canola oil
  • 1 C honey
  • 1 tsp vanilla
  • 3 C carrots, grated
  • 1 C raisins, dried currants, or dried papaya
  • 1/2 C pecans, chopped
  • 3/4 C dried pineapple, chopped
  • 1 C whole wheat flour
  • 1 ½ C all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon or nutmeg (do not include if aiming for a tropical flavour)
  • 1/2 tsp salt


  1. Preheat the oven to 375°F.
  2. Grease 18 muffin cups, set aside.
  3. In a large bowl, beat the eggs.
  4. Add buttermilk, oil, honey and vanilla and mix together until well blended.
  5. With a wooden spoon, stir in the carrots, raisins, pecans and pineapple.
  6. In a small bowl, mix together the flours, baking soda, cinnamon and salt.
  7. Gently fold the dry ingredients into the carrot mixture and mix until just blended. Do not over mix.
  8. Spoon the batter into the muffin cups, filling to the top.
  9. Bake for 25 minutes, or until the muffins spring back when lightly pressed.
  10. Let cool for five minutes in the tins, then transfer to a cooling rack.