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 am here as a cautionary tale. I used fresh pineapple and let the wet and dry sit separately as I folded the laundry. It was there for about a half hour. Long enough for the pineapple enzymes to eat away the egg. My muffins tasted great but has the texture of kinetic sand. My fault, not that of the recipe!
Oh my! I'm glad that the muffins still tasted great though!
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.
Can I use carrot puree in place of the shredded carrot?
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).
Thanks for this great recipe! I added raisins which I soaked in the pineapple for about 40 minutes.
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!
Thank you for the lovely review, Kelsey!
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 🙂
Thank you Lori for the great review! These muffins are perfect with tea!
These look interesting! I bake muffins every Sunday morning, taking some to my mother-in-law. My favorite all time muffin is morning glory but my favorite recipe yields too much. Your recipe looks perfect for this but I am adding chopped pecans, coconut and substituting crampons for the raisins.
What would make this recipe perfect is if you would have put a " jump to recipe" button at the top. Im a guy who loves to cook and bake and the only thing I want to scroll through is the TV channels. As an example, look up The Recipe Tin. The layout Nagi used is perfection. 💌
Hi Rick! I hope you enjoyed these muffins with your substitutions! Sounds delicious. I do have a "Jump to Recipe" button right below my first photo, however I can see how it could be easily missed. I love Nagi's website!
Sorry, thought I read this through before sending. Never heard of crampons; apparently that's autocorrects substitution for Craisons 😂
This is a great recipe; thank you for sharing! My husband and kids loved them - they didn't last long around here! Currently have another batch in the oven - this time I doubled it 🙂
Glad it's a hit!
I was really excited about making these muffins for my two kids. They look like a perfect quick breakfast. I made these muffins for the first time tonight and they did not come out. They rose beautifully, and after I pulled them out of the oven to cool, they completely collapsed, sunk in. Has anyone else had this issue?? I’ve done some research and it may be due to the soda/powder to flour ratio. 2 tsps to 1 1/2 C of flour seemed like overkill.. what do you think? Thank you!
So good! I've made this recipe twice, the first time I don't think I drained the pineapple enough and they were a little wet and heavy, though still good enough that we ate the whole batch. The second time I actually squeezed out the pineapple a little and added in about 1/4 c of dried coconut and some raisins. They are amazing!!! And good for a hearty grab and go breakfast.
The additions sound fabulous! So glad you like this recipe!
These were absolutely delicious! I also added a cup of mixed fruit peel.
Thank you!
They were tasty but they sunk in and were super oily for me. I might need to adjust ratios
Thankyou for this recipe! They turn out with a perfect little dome when my fan forced oven cooks them at 160 degrees C/ 320 degrees F. If I cook them on 350 deg F/ 176 deg C the middle sinks a bit. My oven must be a bit hot!
I just made these and this recipe is a real keeper! Thanks for posting! Really moist and tasty muffins! I only had a tin of sliced pineapple rings, but I cut them up, measured out a cup, filled it up around the pieces with liquid and used my mini food processor to make it like crushed pineapple.
Such a great way to make crushed pineapple! Thank you for the review, Cathy!