Carrot Pineapple Muffins

Carrot Pineapple Muffins

We love these carrot muffins, they have the perfect amount of cinnamon and are on the sweet side. They are like mini-carrot cakes. Fall is a great time to bake them when there’s an abundance of fresh, juicy carrots.  I usually double or 4 times the recipe and freeze some of them to enjoy later.  If you want to be fancy top them with cream cheese icing. You’ll find a printer-friendly version of the recipe below.

Carrot Pineapple Muffins Recipe

I hope you enjoy these muffins as much as we do.
Carrot Pineapple Muffins Ingredients:
  • 1 & 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Watkins cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon Watkins Baking Vanilla Extract
  • 2 eggs
  • 2/3 cup vegetable oil
  • 1 cup grated carrot
  • 1/2 cup crushed pineapple with juice
  • 1/4 cup coconut or finely chopped nuts (optional)

Carrot Pineapple Muffins Directions

  1. Preheat oven to 400 F.
  2. Sift dry ingredients into a bowl.
  3. In a separate bowl beat together eggs, oil, and vanilla.
  4. Add egg mixture to flour mixture, and stir until just combined.
  5. Add carrots, pineapple, and juice. And coconut or nuts if desired. Mix well.
  6. Fill muffin cups and bake for approximately 20 minutes until done.
  7. Cool on a wire rack and enjoy.
  8. Store in an airtight container.

Make 12 muffins.

Carrot Pineapple Muffins

Yield: 12 muffins

Carrot Pineapple Muffins

Ingredients

  • 1 & 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Watkins cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon Watkins Baking Vanilla Extract
  • 2 eggs
  • 2/3 cup vegetable oil
  • 1 cup grated carrot
  • 1/2 cup crushed pineapple with juice
  • 1/4 cup coconut or finely chopped nuts (optional)

Directions

  1. Preheat oven to 400 F.
  2. Sift dry ingredients into a bowl.
  3. In a separate bowl beat together eggs, oil, and vanilla.
  4. Add egg mixture to flour mixture, stir until just combined.
  5. Add carrots, pineapple, and juice. And coconut or nuts if desired. Mix well.
  6. Fill muffin cups and bake for approximately 20 minutes until done.
  7. Cool on a wire rack and enjoy.
  8. Store in an airtight container.
https://www.associatemelody.com/tips/carrot-pineapple-muffins/
I only use Watkins vanilla and cinnamon because I love the quality and value. To be transparent I’m also an Independent Watkins Consultant so I earn income when people shop through my website.

Find Watkins Vanilla & Cinnamon Here!

Facebook Comments

(5) Comments

  • Name Eva Dyke .
    04 Nov 2022

    Comment — recipe for carrot pineapple muffins does not mention how many eggs in recipe . it does say in a separate bowl beat eggs . but how many . good recipe must try . appreciate the help . this is my 1 st time I commented on this recipe just need to know how many eggs

    • Melody Thacker
      04 Nov 2022

      Thanks for noticing that I missed the two eggs. I’ve updated the recipe.

  • Melody Thacker
    04 Nov 2022

    Hi Eva, thanks for noticing. the recipe calls for two eggs. I’ve corrected it now.

  • NameEva Dyke
    04 Nov 2022

    Comment
    thanks so much will try recipe this weekend

  • Diana Walker
    03 Apr 2023

    This looks like a delicious recipe. I hope to try it out soon. Diana

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