Description
Carrot Pineapple Muffin Cups are moist, flavorful, and lightly sweetened muffins made with grated carrots, crushed pineapple, and warm spices. These wholesome treats are perfect for breakfast, snacks, or a healthy dessert.
Ingredients
– 2 cups All-Purpose Flour
– 3/4 cup Granulated Sugar
– 1/2 cup Brown Sugar, packed
– 2 teaspoons Baking Soda
– 2 teaspoons Ground Cinnamon
– 1/2 teaspoon Salt
– 1/2 teaspoon Ground Nutmeg
– 3 Large Eggs
– 1 cup Vegetable Oil
– 2 teaspoons Vanilla Extract
– 2 cups Shredded Carrots
– 1 can (8 oz) Crushed Pineapple, with juice
– 1/2 cup Chopped Walnuts or Pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs, brown sugar, oil, and vanilla until well combined.
- Stir in grated carrots, crushed pineapple, and optional raisins or walnuts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier version, substitute half the flour with whole wheat flour.
- Ensure the pineapple is well-drained to avoid soggy muffins.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These muffins are naturally moist from the carrots and pineapple, so they stay fresh longer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg