Name: Pineapple Carrot Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups grated carrots (from 2 medium-sized peeled carrots); 14-ounce can crushed pineapple (drained); 2 large eggs; ⅓ cup avocado oil (or light olive oil or vegetable oil); ⅓ cup maple syrup or honey; 2 teaspoons vanilla extract; 2 cups white whole wheat flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg

why make this recipe

Pineapple Carrot Muffins are a delightful twist on the traditional muffin. They combine the sweetness of pineapple with the earthiness of carrots, creating a unique and tasty treat. These muffins are not only delicious but also packed with nutrients from the carrots and pineapple. They make for a great breakfast option or a quick snack throughout the day. Plus, they are easy to make and can be enjoyed by both kids and adults!

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how to make Pineapple Carrot Muffins

Ingredients:

2 cups grated carrots (from 2 medium-sized peeled carrots)
14-ounce can crushed pineapple (drained)
2 large eggs
⅓ cup avocado oil (or light olive oil or vegetable oil)
⅓ cup maple syrup or honey
2 teaspoons vanilla extract
2 cups white whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

Directions:

Preheat your oven to 350℉. Line a 12-hole muffin tin with parchment paper liners or grease it with oil.
In a large bowl, mix together the grated carrots, drained pineapple, eggs, oil, maple syrup, and vanilla until everything is well combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Dump the dry ingredients into the large bowl with the wet ingredients. Mix until just combined. Be careful not to overmix.
Portion the batter into the prepared muffin tin.
Bake in the oven until golden brown and a toothpick inserted into the center of one muffin comes out clean, about 20 to 22 minutes.
Allow the muffins to cool for at least 10 minutes before enjoying them.
Once they are completely cooled, store any leftovers in the fridge for 4-5 days, or freeze them for up to a month.

how to serve Pineapple Carrot Muffins

Serve Pineapple Carrot Muffins warm or at room temperature. They are delicious on their own, or you can spread a little butter or cream cheese on top for extra flavor. Pair them with a cup of tea or coffee for a delightful breakfast or snack.

how to store Pineapple Carrot Muffins

To store Pineapple Carrot Muffins, keep them in an airtight container in the refrigerator for 4-5 days. If you want them to last longer, you can freeze them. Place them in a freezer-safe bag and store them for up to a month. When ready to eat, simply thaw them at room temperature or warm them up in the microwave.

tips to make Pineapple Carrot Muffins

Make sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
For a lighter flavor, you can substitute half of the white whole wheat flour with all-purpose flour.
You can add some chopped nuts or raisins for extra texture and flavor.

variation

Feel free to experiment with this recipe by adding other fruits, like shredded coconut or chopped nuts, for added flavor. You can also use different sweeteners, such as agave syrup, if you prefer.

FAQs

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop it finely and squeeze out any excess juice.

Are these muffins healthy?
Yes, they are healthier than most muffins because they contain whole wheat flour and fruits and vegetables. They provide fiber and essential nutrients.

Can I make these muffins vegan?
Yes, you can substitute the eggs with flax eggs or applesauce and use maple syrup or agave instead of honey to make them vegan-friendly.