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.

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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.

Recommended Products

As a participant in the Amazon Services LLC Associates Program, I only link to products that I use and/or highly recommend. I earn a small commission if you purchase through these links at no additional cost to you.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 194 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 27mg Sodium: 224mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 2g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.
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24 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.
    Thanks

    • 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!

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