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.
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.
The batter ready to be baked! I used silicone liners, but regular paper cups or a greased muffin pan will work just as well!
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!
Looking for more easy dessert recipes? Check out these four recipes.
- Classic Raspberry Shortbread Thumbprint Cookies
- Pumpkin Cream Cheese Muffins
- Chewy Gingersnap (Ginger Molasses) Cookies
- Crunchy-Top Cinnamon Pecan Applesauce Muffins
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
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 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup canned crushed pineapple (with juice), partially drained
- 2 eggs, beaten
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup raw grated carrots
Instructions
- Preheat the oven to 350 degrees F. Line or grease a muffin pan.
- Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
- 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.
- 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.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 27mgSodium: 224mgCarbohydrates: 21gFiber: 1gSugar: 10gProtein: 2g
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!
Hi Doris! You're very welcome. Thank you for giving this recipe a try and for all the kind words!
Made these 🥕 muffins today turned out great did a few changes like I usually do plus put some raisins in them too
Thanks Yvonne! Adding raisins sounds delicious.
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.
You're very welcome, Cheryl! I'm glad you like them!
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! 🙂
Hi CL! It sounds delicious! I'm glad you and the kids had fun making them too.
I made these with fresh pineapple that I mashed up with a fork. They came out just fine, super light and moist. The only problem is they lack flavor. I think the need more spice, maybe some nutmeg, cloves, Ect..
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
Hi Gillian! That's such a sweet compliment. Thank you! I really appreciate that you are sharing this recipe with others!
Made this today as mini muffins, with golden raisins. So good! Thank you!
Glad you liked them!
I also made these with fresh pineapple and they sunk in the middle and also I’m thinking too much oil , was disappointing
I'm sorry to hear that. Unfortunately, I don’t have experience using fresh pineapple in this recipe so I’m not sure what went wrong.
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!
Thank you for the wonderful review, Mary! I'm glad you enjoy these muffins! 🙂
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.
Delicious, lovely flavour & texture. I cut the oil & sugar back to 1/3 each and added 1/4 tsp nutmeg. I also did the carrots in the food processor out of laziness. Turned out very well, not sure what the few reviewers who complained are talking about! These are yummy.
Thanks Ashley! I'm glad you liked this recipe!
Made these yesterday. They are good but VERY small, and why a recipe for 14 muffins? Is that a typo? Well, anyway, I doubled it, which would mean 28 muffins but I only made 24 and they are still small.
Hello! I came across this recipe and decided to give it a try. I made a few minor changes like using brown sugar, and throwing in a tablespoon of ground flax seeds as well as 1/2 of chopped dates. These muffins were delicious, just right in sweetness and perfectly moist. I will copy this recipe in my recipe book and it will be my "go-to" from now on when I wish to make healthy, low-calorie delicous carrot muffins. Thank you very much for sharing this!
You're welcome Kim!
Made these last night. Used fresh pineapple. They are delicious however way too oily, like fall apart oily. I will like try again with 1/3 cup oil or maybe less.