Easy Carrot Pineapple Muffins

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

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.


  • 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


  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.


  • 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

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52 thoughts on “Easy Carrot Pineapple Muffins”

  • These look SO delicious! I love the flecks of carrot poking through–so pretty! I’m a muffin fanatic so these would last maaaaybe 10 minutes in my kitchen :). Your post is such a lovely tribute to mothers, too! Have a great week!

  • Hi!!
    Your recipe sounds interesting i love the carrot muffins, i think oineapple wud add a gud twist to it. Can we replace canned pineapple with fresh pineapple,if yes then how do we adjust the quantity.

    • Hi Diva! Thanks for commenting! I have only used canned crushed pineapple in this recipe so I am unable to give recommendations on substitutions at this time. The juice from the crushed pineapple is necessary to keep the muffins moist. If you do decide to use fresh pineapple, please let me know how it goes!

      • I tried making these using fresh pineapple as thats all I had and the smell and flavour was delicious but the final product didn’t turn out IMO. They sunk and then the texture was crumbly and then sticky when eating as if It was raw. Im assuming it was due to using fresh pineapple but I will definitely try again using canned.

        • Oh no! I’m sorry that that this recipe didn’t work out using fresh pineapple. Unfortunately, I don’t have experience using fresh pineapple for this recipe so I’m not sure what went wrong. I hope you try the recipe again. Please let me know how your next batch turns out! 🙂

  • oooh these look so nicely domed and golden! i normally eat muffins plain, so the picture of one split with a pat of butter seems deliciously decadent (:

    • Thanks Heather! I don’t normally eat a lot of muffins with butter since I normally grab a muffin on my way to go somewhere, but a warm muffin with a little butter is my fav way to have it! 🙂

    • Hi Hannah! I buy a 398 mL (14 fl oz) can of crushed pineapple and then measure out one cup of the crushed pineapple for this recipe. I like to use the remaining pineapple as a topping on ice cream or blend it into a smoothie.

  • My husband is always on my case about food going bad in the fridge. Today it was the carrots. I wanted Morning Glory Muffins but my recipe books are above the fridge and way to much bother to deal with. Found your recipe which is almost the exact same except without raisins. So I added the raisins and it was marvellous. My husband thinks we better go get more carrots now. 😄

    • Fantastic! 😊 I love your story! I’m so glad you and your husband enjoy these muffins. Thank you!

  • These are very good. I used organic carrots which tend to be sweeter. Next time I would use just a tad under 1/2 cup of sugar. I think I could sub in a little whole wheat flour too or some toasted walnuts would be great. They took 14 min at 350 with the yellow scoop. It made 18 muffins.

  • This sounds so good and easy especially with no electric mixer needed. For the crushed pineapple you put partially drained. Do I drain it first when I open the can? Then mix it with the dry ingredients?

    • Hi Gigi! For the crushed pineapple, you drain around half the liquid once you open the can. The muffins will turn out quite moist and fluffy. Hope this helps! Happy baking!

  • Thank you so much for this simple and delicious muffin recipe! I made these today and they turned out beautifully! Instead of grating the carrots, I threw a cup of baby carrots into the vitamix until they were in small pieces. As well, I used coconut oil instead of vegetable oil. I baked these for 22 minutes and it made 18 muffins. Thank you for sharing this great recipe!

  • I made these Oct. 25, 2019 as an after school treat for my 4 grandkids. I don’t usually have crushed pineapple on hand.. used pineapple perseveres they came out wonderful. Perfect sweetness my husband loved them.. Thank you for this recipe I loved the outcome I’m going to try banana muffins using your base again tyvm..

  • This recipe is soooo good. I made this recipe this evening and it was a hit to my family. Even my picky son said it was so good. I forgot to add vegetable oil and yet they came out good. Muffins got stuck a little bit on paper liners but other than that, they tasted good. I used fresh pineapple with carrots. They didn’t last the night so I made a second batch and made sure that I use all ingredients.They came out perfect. Thank you for sharing your recipe. Love it, I’ll sure make it again.

  • I went 1/3 oil, and 1/3 apple sauce. Also added some raisins and walnuts. This recipe is amazing!! So moist and delicious. Thank you, Marie. It’s a keeper…

  • I normally do not like cupcakes because they are either too sweet or too dry. These cupcakes are wonderful! The texture is light and moist and the sweetness is just right. I will make up again for sure. I did substitute the sugar with dark brown sugar because I like the flavor of it and it also makes the bake good more moist.Thank you for this great recipe!

  • I love how this yummy muffin recipe slips in some healthy carrots that the kids will never notice!

  • Would like a healthier version of these. …maybe with oats or oat flour, whole wheat flour, spelt flour, barley flour, etc. And instead of sugar, maybe applesauce, or banana, or honey, or maple syrup. I imagine how good this would be with added dates & walnuts… maybe some flax seeds & or chia seeds. Yes, a healthier version would be appreciated, thank you.

  • Hi Marie, I made your carrot pineapple muffins this morning and we really enjoyed them. Great recipe, thank you for sharing.

  • These are so fun to make with the kiddos! I followed another user who did 1/3 oil/ 1/3 apple sauce; I cut the sugar to 1/4 cup, used half whole wheat flour and I used fresh pineapple (but mashed it and added some water and put it in the microwave for 2 minutes).

    Very fluffy and rose no problem! Also added some walnuts mmmmm! 🙂

  • These are the most amazing muffins I have ever made (and eaten). I have to keep them in the freezer or they will easily be gone in one day. have recommended them to so many other folk too

  • I also made these with fresh pineapple and they sunk in the middle and also I’m thinking too much oil , was disappointing

  • Great muffins! I did not change recipe. I don’t think It is fair to rate a recipe if you change it. I may add coconut or nuts next time. They came out perfect and taste great!

  • Unfortunately mine did not rise and took longer to cook. I made no alterations to the recipe. I thought maybe it was too much oil at the time, and now once cooked, they are very greasy so I think that is very well the case. Any flavour has been overtaken by the taste of oil. I will try again with much less oil.

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