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Hawaiian Pineapple Carrot Muffins

Moist and tropical muffins combining sweet pineapple, shredded carrots, and warm spices for a delightful breakfast or snack.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 cup finely grated carrots
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, then mix in oil and vanilla. Stir in pineapple, carrots, coconut, and walnuts if using.
  4. Combine wet and dry ingredients, mixing just until moistened. Do not overmix.
  5. Spoon batter into muffin cups, filling each about 3/4 full. Bake for 18-22 minutes or until a toothpick comes out clean.
  6. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett