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Hawaiian Pineapple Carrot Muffins

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

Ingredients

Scale
  • 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

Find it online: https://www.rapidrecipes.blog/hawaiian-pineapple-carrot-muffins-3/