Description
Tasty Hawaiian Pineapple Carrot Muffins are moist, fluffy, and packed with tropical pineapple, sweet carrots, and warm cinnamon. Perfect for breakfast, brunch, or a healthy snack, these easy homemade muffins are a family favorite!
Ingredients
2 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 1 cup granulated sugar 3 large eggs ⅔ cup vegetable oil 1 teaspoon vanilla extract 2 cups grated carrots 1 cup crushed pineapple with juice
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk eggs, oil, and vanilla until smooth. Stir in grated carrots and crushed pineapple with juice. Gently fold wet ingredients into dry ingredients just until combined. Scoop batter into muffin cups, filling each about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool muffins for a few minutes in pan, then transfer to wire rack.
Notes
These muffins freeze well for up to 2 months. You can add chopped nuts or raisins for extra texture. Don’t overmix the batter to keep muffins tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg