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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

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Lori Kurochkina

Friday 15th of October 2021

Five stars. I came across this recipe while search for muffins that I could make and use up my leftover crushed pineapple. They were super easy to make and came out delicious! I only had half of a cup of pineapple, so I cut the recipe in half, which gave me 9 muffins using the IKEA silicone muffin forms. I have always used a carrot cake cupcake recipe in the past, but I loved how these muffins are not overly sweet and just perfect with tea. I will scrap the cupcake recipe and definitely make these muffins again :)

Kelsey

Tuesday 24th of August 2021

Love these muffins! They're a staple in our house, I often make them every other week. They're as good as the ones my mom made when I was a kid, which is high praise indeed ;)

Over the past year I've made some small changes to the recipe: I double the cinnamon (I'm crazy over cinnamon!) and I use half the oil but twice the pineapple and don't drain it. They're incredible every time, and I give them, and the recipe, to all my friends!

Marie | Yay! for Food

Thursday 26th of August 2021

Thank you for the lovely review, Kelsey!

Aurora Walsh

Sunday 16th of May 2021

Thanks for this great recipe! I added raisins which I soaked in the pineapple for about 40 minutes.

Erica Veatch

Tuesday 9th of March 2021

Can I use carrot puree in place of the shredded carrot?

Marie | Yay! for Food

Friday 12th of March 2021

Hi Erica, I have never tried this substitution, but I believe puree will affect the overall texture of the muffins (i.e. it may be too moist).

Kathy

Saturday 6th of March 2021

These muffins were terrible. I followed the recipe to the letter. I bake all the time and I ended up with muffin crumbs. I think the recipe called for too much oil.

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