Description
Indulge in the delightful blend of flavors with these Easy Carrot Pineapple Muffins. Bursting with natural sweetness from crushed pineapple and the earthy goodness of fresh carrots, these muffins are perfect for breakfast, brunch, or as a convenient snack. In just 35 minutes, you can whip up a batch of these soft and moist treats that are sure to impress everyone at the table. Kid-friendly and nutritious, they make a wonderful addition to lunchboxes or afternoon tea. Experience the joy of baking with this simple recipe that promises to deliver both flavor and comfort.
Ingredients
Scale
- 1½ cups 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 (partially drained)
- 2 beaten eggs
- ⅔ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup raw grated carrots
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin pan with liners or cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix the crushed pineapple (with juice), eggs, vegetable oil, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in grated carrots.
- Fill each muffin cup about three-quarters full with batter.
- Bake for 20–22 minutes or until a skewer comes out clean. Cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg