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Hawaiian Pineapple Carrot Muffins

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Moist and flavorful muffins packed with shredded carrots and crushed pineapple, spiced with cinnamon and nutmeg for a tropical twist.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup canned crushed pineapple (with juice), partially drained
  • 2 large eggs, beaten
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots

Instructions

  1. Preheat oven to 350°F. Line or grease a muffin pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In another bowl, whisk together crushed pineapple, eggs, vegetable oil, and vanilla extract until combined.
  4. Stir the wet ingredients into the dry ingredients, mixing until just combined. Fold in the grated carrots.
  5. Scoop batter into muffin cups, filling each about 3/4 full.
  6. Bake for 20-22 minutes, or until a wooden skewer inserted in the center comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are very moist and keep well in an airtight container for up to 3 days. For a healthier version, substitute half the sugar with applesauce and use whole wheat flour.

Nutrition

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