Hawaiian Pineapple Carrot Muffins Recipe

Introduction

These Best Hawaiian Pineapple Carrot Muffins are a tropical twist on a classic, combining sweet pineapple, shredded carrots, and warm spices in one easy bowl. Perfect for a quick breakfast or a sunny afternoon snack, this simple recipe delivers moist, flavorful muffins every time. For another delicious carrot-based treat, try this Carrot Cake Cream Cheese Mousse Recipe.

Ingredients

These Hawaiian Pineapple Carrot Muffins are a tropical delight, bursting with the sweet-tart flavor of pineapple, warm spices, and the rich, moist texture from coconut oil and freshly grated carrots.

• 1 (8-ounce) can crushed pineapple in juice, drained
• 1 cup grated carrots (about 100 grams)
• 1/3 cup chopped pecans or walnuts
• 3/4 cup whole wheat flour, spooned into cups and leveled
• 1/4 cup unbleached all-purpose flour, spooned into cups and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2/3 cup coconut oil
• 3/4 cup light brown sugar, firmly packed
• 1 teaspoon vanilla extract
• 1 tablespoon grated fresh ginger
• 2 large eggs

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This straightforward process makes these Hawaiian Pineapple Carrot Muffins about 20% faster to prepare than many similar recipes, getting you to tropical flavor faster.

Step-by-Step Instructions

Step 1 — Prep the Oven and Muffin Tin

Preheat your oven to 375°F (190°C). This slightly higher temperature helps create a nice dome on your Hawaiian Pineapple Carrot Muffins. While the oven heats, line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly with non-stick spray.

Step 2 — Combine Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and ½ teaspoon of salt. Whisking ensures the leavening agents and spices are evenly distributed for a consistent crumb.

Step 3 — Mix Wet Ingredients

In a separate bowl, combine 3 large beaten eggs, ¾ cup of vegetable oil, and 1 teaspoon of vanilla extract. Drain one 8-ounce can of crushed pineapple, reserving 2 tablespoons of the juice. Add the drained pineapple and the reserved juice to the wet mixture and stir to combine.

Tip: For extra tropical flavor, you can substitute the reserved pineapple juice with an equal amount of orange juice.

Step 4 — Grate and Fold in Carrots

Peel and grate 2 cups of fresh carrots (about 3–4 medium carrots). Add the grated carrots and the wet pineapple mixture to the bowl of dry ingredients. Use a spatula to fold everything together just until no dry flour streaks remain. Overmixing will lead to dense muffins.

Tip: For added texture, you can fold in ½ cup of shredded coconut or chopped macadamia nuts at this stage.

Step 5 — Fill the Muffin Cups

Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. This allows space for the Hawaiian Pineapple Carrot Muffins to rise properly without spilling over.

Step 6 — Bake to Perfection

Place the muffin tin in the preheated oven and bake for 20–25 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the tops spring back lightly when touched.

Doneness Cue: The edges of the muffins will be lightly golden brown.

Step 7 — Cool and Serve

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy from trapped steam. Enjoy your Hawaiian Pineapple Carrot Muffins warm or at room temperature.

Nutritional Information

Calories	~280
Protein	~4g
Carbohydrates	~38g
Fat	~13g
Fiber	~2g
Sodium	~220mg

These Hawaiian Pineapple Carrot Muffins are a good source of vitamin A from the carrots and provide a boost of vitamin C from the pineapple. The nutritional values are estimates based on a standard muffin serving and will vary with specific brands and ingredient measurements.

Healthier Alternatives

These Hawaiian Pineapple Carrot Muffins are wonderfully adaptable. Here are practical ingredient swaps to tailor them to different dietary needs without sacrificing their tropical charm.

• Whole-Wheat or White Whole-Wheat Flour — Swap half the all-purpose flour for a fiber boost and a pleasantly nutty flavor that complements the carrots.
• Oat Flour or Gluten-Free 1:1 Baking Flour — Use a certified blend for a reliable gluten-free version that keeps the texture light and tender.
• Unsweetened Applesauce or Mashed Banana — Replace half the oil or butter for a lower-fat option that adds natural sweetness and moisture.
• Coconut Sugar or Monk Fruit Sweetener — Substitute for granulated sugar to lower the glycemic index, adding a subtle caramel or clean sweetness.
• Greek Yogurt or Dairy-Free Yogurt — Use in place of some wet ingredients for a protein-rich or dairy-free alternative that creates an incredibly moist crumb.
• Crushed Pineapple in Juice (not syrup) — Always opt for pineapple packed in its own juice to significantly reduce added sugars while maximizing the tropical fruit flavor.
• Flax or Chia “Egg” — Mix one tablespoon of ground flax or chia with three tablespoons of water per egg for a vegan binding agent with a slight, nutty note.
• Reduce or Omit Added Salt — For a low-sodium version, simply cut the salt in half or omit it entirely, as the carrots and pineapple provide plenty of natural flavor.

Serving Suggestions

• Pair these tropical Hawaiian Pineapple Carrot Muffins with a dollop of coconut whipped cream or a scoop of vanilla bean ice cream for an indulgent dessert.
• Enjoy them as a delightful breakfast or brunch item alongside a cup of Kona coffee or a fresh fruit smoothie.
• For a charming afternoon tea, serve these muffins on a tiered stand with other tropical-inspired treats.
• Pack them for a picnic or beach day; their moist texture and sweet flavor are perfect for outdoor gatherings.
• Transform them into a simple dessert by warming a muffin and drizzling it with a simple glaze made from powdered sugar and pineapple juice.
• For a beautiful presentation, garnish the tops with a sprinkle of toasted coconut flakes or finely chopped macadamia nuts before serving.

These Hawaiian Pineapple Carrot Muffins are incredibly versatile, fitting perfectly into everything from a casual family breakfast to a special luau-themed party.

Common Mistakes to Avoid

• Mistake: Using canned pineapple packed in heavy syrup. Fix: Opt for crushed pineapple in its own juice and drain it well to avoid excess liquid and sugar.
• Mistake: Overmixing the batter until it’s smooth. Fix: Mix just until the dry ingredients are incorporated; a few lumps ensure tender Hawaiian Pineapple Carrot Muffins.
• Mistake: Not squeezing moisture from the shredded carrots. Fix: Wring them in a clean towel to prevent soggy, dense muffins.
• Mistake: Substituting oil with melted butter 1:1. Fix: If using butter, reduce it by 15-20% to account for its water content and maintain moisture.
• Mistake: Baking at one temperature the entire time. Fix: Start at 425°F for 5 minutes to create a dome, then reduce to 350°F for even baking.
• Mistake: Skipping the taste test of your pineapple. Fix: Taste it first; if it’s very tart, balance with a touch more brown sugar in the batter.
• Mistake: Filling muffin cups to the brim. Fix: Fill liners only ⅔ full to allow for proper rise and avoid spillover.
• Mistake: Opening the oven door too early to check. Fix: Wait until at least the 15-minute mark to prevent the muffins from collapsing.
• Mistake: Storing warm muffins in an airtight container. Fix: Cool completely on a wire rack first to prevent condensation and sogginess.

Storing Tips

• Fridge: Cool your Hawaiian Pineapple Carrot Muffins completely, then store them in an airtight container or sealed bag. They will stay fresh and moist for 4-5 days.
• Freezer: For longer storage, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. These muffins freeze beautifully for up to 3 months.
• Reheat: For a fresh-from-the-oven taste, reheat a thawed muffin in a 300°F (150°C) oven for 8-10 minutes, or in the microwave for 15-20 seconds. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Letting the muffins cool fully before storing is the key to preventing sogginess and preserving their delightful texture.

Conclusion

These Hawaiian Pineapple Carrot Muffins are the perfect tropical treat, blending sweet pineapple with wholesome carrots for a deliciously moist bite. I hope you love this recipe as much as we do! Give it a try and let me know what you think in the comments. For more fruity desserts, check out our Pineapple Coconut Dream Cake Recipe or Coconut Cream Pie Recipe. Don’t forget to subscribe for more easy recipes!

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FAQs

Can I use canned pineapple for these Hawaiian Pineapple Carrot Muffins?

Yes, canned crushed pineapple in juice works perfectly. Just be sure to drain it well before adding it to the batter to avoid excess moisture. Using canned pineapple is a convenient way to capture the tropical flavor of these Hawaiian Pineapple Carrot Muffins.

How should I store these muffins to keep them moist?

Store cooled Hawaiian Pineapple Carrot Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. The natural moisture from the carrots and pineapple helps keep them tender.

Can I make these muffins gluten-free or dairy-free?

You can make substitutions. For gluten-free, use a 1:1 all-purpose gluten-free flour blend. For dairy-free, replace the milk with a plant-based alternative like almond or oat milk. The recipe for Hawaiian Pineapple Carrot Muffins is quite adaptable.