Description
Delicious and moist Hawaiian Pineapple Carrot Muffins filled with tropical flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using) until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, consider adding a pinch of nutmeg.
- The muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute the nuts with chocolate chips for a sweeter version.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg