Hawaiian Pineapple Carrot Muffins Recipe

Introduction

These easy one-bowl Hawaiian Pineapple Carrot Muffins are a delicious taste of the tropics. Packed with sweet pineapple, shredded carrots, and warm spices, they make a perfect grab-and-go breakfast or snack. For another delightful pineapple treat, try this Pineapple Coconut Dream Cake Recipe. This simple recipe delivers moist, flavorful muffins with minimal cleanup.

Ingredients

These Hawaiian Pineapple Carrot Muffins combine the tropical sweetness of pineapple with warm spices and earthy carrots for a moist, flavorful treat. Gather these simple ingredients to get started.

• 1 (8-ounce) can crushed pineapple in juice, drained
• 1 cup grated carrots, loosely packed (about 100 grams)
• 1/3 cup chopped pecans or walnuts
• 3/4 cup whole wheat flour, spooned and leveled
• 1/4 cup unbleached all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2/3 cup coconut oil
• 3/4 cup light brown sugar, firmly packed
• 1 teaspoon vanilla extract
• 1 tablespoon grated fresh ginger
• 2 large eggs

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This streamlined process makes these Hawaiian Pineapple Carrot Muffins about 25% faster to prepare than many similar recipes.

Step-by-Step Instructions

Step 1 — Prep the Oven and Muffin Tin

Preheat your oven to 375°F (190°C). This higher initial temperature helps create a nice dome on your Hawaiian Pineapple Carrot Muffins. Line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly with non-stick spray.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and your chosen spices like cinnamon and nutmeg. Whisking ensures even distribution of leavening agents, which is key for a consistent rise.

Step 3 — Mix Wet Ingredients

In a separate medium bowl, whisk 2 large eggs with ¾ cup of granulated sugar and ½ cup of packed brown sugar until smooth. Stream in ⅔ cup of a neutral oil (like vegetable or melted coconut oil) and 1 teaspoon of vanilla extract while whisking to emulsify the batter.

Step 4 — Add Pineapple and Carrots

Drain one 8-ounce can of crushed pineapple very well, pressing it in a fine-mesh strainer to remove excess juice. Fold the drained pineapple and 1½ cups of finely grated carrots into the wet mixture. The carrots should be finely grated to ensure they cook through and distribute evenly.

Step 5 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold everything together until just combined and no dry flour streaks remain. Overmixing will develop gluten and lead to tough muffins, so a few small lumps are perfectly fine.

Step 6 — Fill and Bake

Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Place the tin in the preheated oven and immediately reduce the temperature to 350°F (175°C). Bake for 20-25 minutes.

The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops spring back lightly when pressed.

Step 7 — Cool and Serve

Let the Hawaiian Pineapple Carrot Muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents steaming and soggy bottoms. Enjoy them warm or at room temperature.

Nutritional Information

Calories	~280 kcal
Protein	~4 g
Carbohydrates	~38 g
Fat	~12 g
Fiber	~2 g
Sodium	~220 mg

These Hawaiian Pineapple Carrot Muffins are a good source of vitamin A from the carrots and provide a boost of vitamin C from the pineapple. The values are per serving for one standard muffin.

Note: Nutritional estimates are based on typical ingredients and serving size; actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

These Hawaiian Pineapple Carrot Muffins are wonderfully adaptable. Here are some simple ingredient swaps to tailor them to your dietary needs without sacrificing their tropical flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or oat flour for a boost of protein and a nuttier, denser crumb.
• Lower-Carb Sweetener — Swap the granulated sugar for a monk fruit blend or erythritol to significantly reduce the carb count while maintaining sweetness.
• Dairy-Free Moisture — Use melted coconut oil or a neutral vegetable oil instead of butter, and substitute buttermilk with an equal mix of unsweetened almond milk and a tablespoon of lemon juice or vinegar.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend in place of all-purpose flour to make these muffins celiac-friendly.
• Reduced Sodium — Simply omit the added salt from the batter; the natural sweetness from the pineapple and carrots will shine through.
• Whole Grain Boost — Substitute half the white flour with whole wheat pastry flour for extra fiber and a heartier texture.
• Egg Alternative — For a vegan version, use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) to bind the ingredients.
• Sugar-Free Pineapple — Opt for canned pineapple packed in its own juice or water instead of syrup to cut down on added sugars.

Serving Suggestions

• Pair these tropical Hawaiian Pineapple Carrot Muffins with a dollop of coconut whipped cream or a scoop of vanilla bean ice cream for a decadent dessert.
• Enjoy them as a delightful breakfast or brunch item alongside a cup of Kona coffee or a fresh fruit smoothie.
• Serve them at a luau-themed party or summer picnic for a festive, on-theme treat that captures island flavors.
• For a beautiful brunch spread, plate the muffins on a tiered stand with fresh pineapple slices and edible flowers.
• Pack them in lunchboxes or for a beach day—their moist texture holds up well and they’re a satisfying sweet-and-spicy snack.
• Transform them into a simple dessert by warming slightly and drizzling with a cream cheese glaze or a light honey-coconut syrup.

These Hawaiian Pineapple Carrot Muffins are incredibly versatile. Their natural sweetness and spice make them perfect for everything from a casual morning bite to a special occasion centerpiece.

Common Mistakes to Avoid

• Mistake: Using canned pineapple with too much liquid, which makes the batter soggy. Fix: Thoroughly drain and press the pineapple in a fine-mesh strainer, or use well-drained crushed pineapple.
• Mistake: Over-mixing the batter, which leads to dense, tough muffins. Fix: Mix the wet and dry ingredients just until combined; a few lumps are perfectly fine.
• Mistake: Not squeezing excess moisture from the shredded carrots, adding unwanted water. Fix: Place shredded carrots in a clean kitchen towel and wring them out firmly before adding.
• Mistake: Using old baking powder or soda, resulting in flat muffins with poor rise. Fix: Test your leaveners for freshness and always check the expiration date.
• Mistake: Skipping the step to toast nuts or coconut, missing out on deeper flavor. Fix: Lightly toast add-ins like walnuts or shredded coconut in a dry pan until fragrant before folding in.
• Mistake: Filling muffin cups inconsistently, causing uneven baking. Fix: Use a cookie scoop or measuring cup to portion the batter evenly for uniform size and bake time.
• Mistake: Overbaking, which dries out the muffins and mutes the tropical flavors. Fix: Start checking a few minutes before the timer; they’re done when a toothpick has moist crumbs, not wet batter.
• Mistake: Not allowing the muffins to cool properly in the pan, leading to steam-soggy bottoms. Fix: Let them rest in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
• Mistake: Substituting oil with melted butter without adjustment, potentially altering texture. Fix: If using butter, ensure it’s cooled slightly and be aware it may create a slightly denser crumb than oil.
• Mistake: Storing warm muffins in an airtight container, which traps steam and promotes mold. Fix: Always cool muffins completely before storing them in a container at room temperature.

Storing Tips

• Fridge: Store cooled Hawaiian Pineapple Carrot Muffins in an airtight container for up to 5 days. The moisture from the carrots and pineapple helps keep them fresh.
• Freezer: Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep their best quality for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
• Reheat: For a warm, fresh-from-the-oven taste, reheat a thawed muffin in a 300°F (150°C) oven for 8-10 minutes, or in the microwave for 15-20 seconds. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Always let your Hawaiian Pineapple Carrot Muffins cool completely before storing to prevent condensation and sogginess.

Conclusion

We hope you love baking these Hawaiian Pineapple Carrot Muffins as much as we do. They’re the perfect sweet, tropical treat. If you’re craving more pineapple flavor, try our Pineapple Coconut Dream Cake Recipe. Don’t forget to rate the recipe and leave a comment below with your results!

Print

Hawaiian Pineapple Carrot Muffins

Print Recipe

Moist and flavorful muffins combining pineapple, grated carrots, and warm spices with a tropical touch of coconut oil and fresh ginger.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12 muffins 1x
• Method: Breakfast or Snack
• Cuisine: Hawaiian-inspired

Ingredients

Scale 1x2x3x

• 1 8-ounce can crushed pineapple in juice, drained
• 1 cup grated carrots, loosely packed (about 100 grams)
• 1/3 cup chopped pecans or walnuts
• 3/4 cup whole wheat flour, spooned and leveled
• 1/4 cup unbleached all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2/3 cup coconut oil
• 3/4 cup light brown sugar, firmly packed
• 1 teaspoon vanilla extract
• 1 tablespoon grated fresh ginger
• 2 large eggs

Instructions

1. Preheat oven and prepare muffin tin by coating cups with non-stick spray.
2. Whisk together both flours, baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. In a large bowl, whisk coconut oil and brown sugar until smooth and creamy.
4. Whisk in vanilla and fresh grated ginger.
5. Add eggs one at a time, whisking well after each addition.
6. Stir in the dry ingredients using a wooden spoon or rubber spatula just until blended.
7. Gently fold in the drained pineapple, grated carrots, and chopped nuts; batter will be fairly thin.
8. Spoon batter into muffin cups, filling almost to the brim.
9. Bake for 30 to 35 minutes until muffins are well browned and spring back when lightly pressed, and a toothpick comes out clean.
10. Cool muffins in pan on wire rack for 10 minutes, then remove and cool completely on rack. Serve warm or cold.

Notes

Use fresh grated ginger for best flavor. Coconut oil adds a subtle tropical taste but can be substituted with vegetable oil if needed. Ensure pineapple is well drained to prevent sogginess.

Nutrition

• Calories: 220
• Sugar: 15g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

FAQs

Can I use canned pineapple for these Hawaiian Pineapple Carrot Muffins?

Yes, canned crushed pineapple in juice works perfectly. Be sure to drain it well to avoid adding excess liquid to your batter, which could affect the texture of your Hawaiian Pineapple Carrot Muffins.

How can I make these muffins dairy-free or vegan?

For a dairy-free version, use a plant-based milk and oil instead of butter. To make vegan Hawaiian Pineapple Carrot Muffins, also replace the egg with a flax egg or commercial egg replacer.

How should I store these muffins to keep them fresh?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months; simply thaw at room temperature or warm briefly before serving.