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Easy Carrot Pineapple Muffins

Easy Carrot Pineapple Muffins

It was Mother’s Day yesterday for my fellow Canadian and Americans friends!

I want to wish a very Happy Mother’s Day to all the moms out there; whether they are moms to humans, pet moms, moms-to-be, future mothers, moms that are no longer with us, and any other type of mom that I’ve missed.

It’s a day of celebration and remembrance of all the things they have done for us! That’s really everyday, but on this day, we super mean it.

My mom taught me to hustle and work hard. Growing up we didn’t always get everything we wanted, but we sure made the most of what we did have. My mom also taught me to try all the foods because you don’t know if you really like it until you try it.

Good thing I was never a picky eater, but mom, I don’t like durian fruit or chicken feet, okay. Stop trying to make me eat it.

Thanks to my mom and to my mother-in-law, Kim! She’s an absolutely fantastic woman who is the most reassuring and supportive person. She also has a sharp wit and some of the things she says are absolutely hilarious!

Growing up, my mom was never much of a baker, but we always had sweets in our house. Mostly store-bought, but from the store’s freshly baked section if that helps…

These carrot pineapple muffins would have been a hit in my house growing up!

The recipe was adapted from a 1980’s community cookbook from my mother-in-law.

Why try this recipe?

It’s a super easy “stir the dry and wet ingredients into a couple bowls, mix together, and then scoop in a muffin pan” type of recipe.

No electric mixer or food processor required! All the ingredients should be easy to find in most general grocery store as well.

What you get is a super moist, lightly spiced, sweet pineapple and carrot flavoured treat that is great as a take-and-go breakfast, snack, or dessert!

It goes wonderful with with a cup of coffee or tea or a big glass of milk.

Bowls of shredded carrots and wet and dry muffin ingredients, including crushed pineapple and vegetable oil.

All the dry ingredients are in one bowl, the wet ingredients in another, and the grated carrots in a small bowl. Full ingredient amounts and complete instructions listed down below in the recipe card.

Pineapple carrot muffin batter placed in a dozen silicone liners in a muffin tin.

The batter ready to be baked! I used silicone liners, but regular paper cups or a greased muffin pan will work just as well!

A dozen golden brown baked Easy Carrot Pineapple Muffins in a muffin tin.

After 20-22 minutes in the oven at 350 degrees F, the carrot pineapple muffins are ready! Golden-brown on top and perfectly soft on the inside!

Two Carrot Pineapple Muffin, one cut in half with butter, on a white plate with more muffins on a cooling rack in the background.

Looking for more easy dessert recipes? Check out these four recipes.

Overhead view of two carrot Pineapple Muffins on small white plate, muffins on a cooling rack, and a cup of tea.

I hope you try this muffin recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. I’ll love a picture!

Easy Carrot Pineapple Muffins

Easy Carrot Pineapple Muffins

Yield: 14 muffins
Prep Time: 12 minutes
Cook Time: 22 minutes
Total Time: 34 minutes

These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. Make these delicious muffins in less than 35 minutes.

Ingredients

  • 1½ cup all-purpose flour
  • ½ cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup canned crushed pineapple (with juice), partially drained
  • 2 eggs, beaten
  • ⅔ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup raw grated carrots

Instructions

  1. Preheat the oven to 350 degrees F. Line or grease a muffin pan.
  2. Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
  4. Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
  5. Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

Notes

  • To store muffins up to 2-4 days: Completely cool the muffins, line an airtight storage container or a large ziploc bag with a paper towel, place the muffins in a single layer, and then top with another paper towel before sealing. Store the bag at room temperature.
  • To store muffins for longer than 4 days: Completely cool the muffins, wrap each muffin with plastic wrap or aluminum foil, and store in a freezer bag before freezing. Thaw in room temperature or reheat in a microwave before eating.

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 27mgSodium: 224mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 2g

Sharing is caring!

Diane

Friday 10th of November 2023

Made a carrot birthday cake and had carrots and pineapple left over so I went looking for a recipe to use the extras! Perfect! This recipe was easy to follow and turned out delicious! I made a dozen mini muffins and about 10 regular sized ones (I think!) because I thought my one year old granddaughters would enjoy the smaller size too, and they did. Just the right size for small hands and they loved the flavor. Storage suggestions were good as the muffins are very moist and you don't want them to mold. I am still enjoying the regular ones from the freezer. I followed the recipe as given and am keeping it for the future. Matter of fact, I am grating some carrots for a salad tonight and am doing extra for another batch of muffins. (I froze the extra carrots and pineapple until I was ready to make the muffins and they were just right!)

Marie | Yay! for Food

Monday 13th of November 2023

Thank you for the lovely review, Diane! I'm happy to hear you like these muffins.

Lillian

Friday 22nd of September 2023

Made this recipe with a few adjustments. Generous with the cinnamon. Added quarter to half teaspoon nutmeg and ground cloves. I also added a cup of chopped pecans. Delicious!

Marie | Yay! for Food

Monday 2nd of October 2023

So glad you like this recipe!

TJ

Monday 7th of August 2023

Easy and delicious. Only modification - I used King Arthur Measure for Measure Gluten Free Flour. The muffins were light, fluffy and delicious! The batch was devoured that morning!

Marie | Yay! for Food

Tuesday 8th of August 2023

So glad it was a hit! Thanks TJ!

Linda

Saturday 20th of May 2023

just made these muffins using 1/2 cup oil instead of 2/3 cup and they turned out perfect. Nice and light textured. made 1 1/2 times the recipe to use up the full tin of pineapple and didn't drain the juice. It made 12 large muffins and 6 mini muffins , nice change from plain carrot muffins.

Tara

Thursday 26th of January 2023

Just made a double batch with fresh pineapple. Absolutely delicious. I am not a sweet tooth at all so this was perfect. Muffins did not fall or were crumbly. They were moist. I will add raisins next time …

Definite make again! Thanks for sharing!

Marie | Yay! for Food

Sunday 29th of January 2023

So glad it was a hit! Thanks for leaving a comment!

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