Make Pineapple-Carrot Muffins And Let Your Kids Replant the Pineapple and Carrot Tops

Did you know that you can slice off the top of a pineapple, or the top of a carrot, and plant it?  I've been wanting to try this recipe for Pineapple-Carrot Muffins, but what really got me moving was when I thought of re-growing the pineapple and carrot tops after I used most of the pineapple and carrot for the recipe.   What a fun way to get the kids excited about fruits and vegetables! 

Organic produce will work best because it likely hasn't been treated with anything to inhibit sprouting.  You'll also need a couple of shallow bowls or flowerpots with a layer of small, clean stones lining the bottom.

STEP ONE:  Cut a section from the top of your carrot that's about a quarter to a half inch thick.  Place it on top of your layer of stones, and add enough water to keep the stones and the bottom of the carrot wet at all times.  For the pineapple, you'll need to slice the top off, leaving an inch or so of fruit attached, and then follow the same method of placing it on the stones with water.

Carrots are root crops, but if you keep your carrot top wet it should grow some new green leaves that will look nice in your dish.   After several weeks of doing the same with the pineapple, you might have some success transplanting it into a pot filled with dirt and growing yourself a new pineapple plant.   Look at this, kids – Eating healthy can be fun!

STEP TWO:  Make some yummy, healthy muffins!

Pineapple-Carrot Muffins

1 1/2 cups white whole wheat flour
1/4 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. coconut oil (or unsweetened applesauce)
1 egg (or 2 egg whites)
1/4 cup milk
1 cup carrot, grated
8 oz. can pineapple (do NOT drain) OR an equivalent amount of fresh pineapple

Use a whisk to combine flour, sugar, baking powder, baking soda, spices, and salt. In a separate bowl, whisk to combine coconut oil (or applesauce), egg, milk, carrot, and pineapple (and its juices). Add dry ingredients and mix until just moistened throughout.

Bake in a prepared muffin pan at 350 degrees for about 15 minutes, or until a toothpick inserted in the center comes out clean.   Makes 12 muffins.


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Jennifer is a homeschooling mom to five kids, and works from home as a Nutrition Educator. She's currently a grad student earning a masters degree in Nutrition. View her website, full of free lesson plans to teach children about nutrition and health, at Nutrition For Healthy Kids.

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