Description
Hawaiian Pineapple Carrot Muffins are a tropical treat that combines the sweetness of juicy pineapple and the earthiness of carrots in a soft, moist muffin. Perfect for breakfast, brunch, or a quick snack, these muffins bring a burst of sunshine to any occasion. Easy to make and full of vibrant flavors, they're sure to impress family and friends alike, making them a must-try recipe for your kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup crushed canned pineapple (drained)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt; set aside.
- In another bowl, mix eggs, vegetable oil, vanilla extract, and crushed pineapple until smooth.
- Gradually combine wet ingredients with dry ingredients; stir gently until just combined.
- Fold in shredded carrots until evenly distributed.
- Fill muffin cups about three-quarters full with batter and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added texture, swap crushed pineapple for fresh chunks. You can also incorporate nuts like walnuts or coconut flakes for an extra tropical flavor.