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Hawaiian Pineapple Carrot Muffins

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These Hawaiian Pineapple Carrot Muffins combine tropical pineapple with shredded carrots and coconut for a moist and flavorful muffin with a tropical twist.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 cup canned crushed pineapple, drained
  • 1 cup grated carrots
  • ½ cup shredded coconut
  • ¼ cup chopped walnuts (optional)
  • 1 tsp vanilla extract
  • ½ cup sugar

Instructions

  1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix vegetable oil, eggs, crushed pineapple, sugar, and vanilla extract until well combined.
  4. Fold the grated carrots, shredded coconut, and walnuts (if using) into the wet ingredients.
  5. Gradually stir the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Spoon batter evenly into muffin cups, filling about ¾ full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For added texture and flavor, walnuts are optional. Ensure pineapple is drained to avoid excess moisture. These muffins freeze well for up to one month.

Nutrition

Find it online: https://www.rapidrecipes.blog/hawaiian-pineapple-carrot-muffins-2/