These Hawaiian Pineapple Carrot Muffins are the perfect fusion of tropical sweetness and wholesome comfort. Packed with juicy pineapple, shredded carrots, and warm spices, they’re soft, moist, and bursting with flavor in every bite. Whether for breakfast, brunch, or an afternoon snack, these muffins bring a taste of the islands into my kitchen.
Why You’ll Love This Recipe
I love how simple and satisfying these muffins are to make. They’re naturally sweetened with fruit, filled with texture, and stay moist for days. The addition of crushed pineapple and shredded coconut gives them a unique tropical twist, while the carrots add color, nutrition, and depth. They’re perfect for meal prep, lunchboxes, or even as a healthier dessert option.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup granulated sugar
¾ cup brown sugar, packed
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, drained
½ cup shredded sweetened coconut
½ cup chopped walnuts or pecans (optional)
Directions
I start by preheating my oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly.
In a large mixing bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, I beat the eggs with both sugars until well combined. Then I add the oil and vanilla extract and mix until smooth.
I stir the wet ingredients into the dry mixture, gently folding just until combined.
I fold in the grated carrots, crushed pineapple, shredded coconut, and nuts if using.
I spoon the batter into the muffin cups, filling each about ¾ full.
I bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
I let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 to 14 standard-sized muffins. Prep time: 15 minutes Bake time: 20–25 minutes Total time: Approximately 40 minutes
Variations
I sometimes swap the walnuts for macadamia nuts to enhance the tropical vibe.
For a healthier version, I’ve replaced half the oil with unsweetened applesauce.
If I want extra richness, I add a handful of white chocolate chips to the batter.
I’ve also used whole wheat flour instead of all-purpose for a nuttier texture.
Storage/Reheating
Once cooled, I store these muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 1 week. To freeze, I wrap them individually and place them in a zip-top bag—they stay good for up to 3 months. To reheat, I microwave a muffin for 10–15 seconds or warm them in a 300°F oven for about 5 minutes.
FAQs
How do I know when the muffins are done?
I insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready.
Can I use fresh pineapple instead of canned?
Yes, I’ve used finely chopped fresh pineapple with great results. I just make sure to drain any excess juice to avoid soggy muffins.
Can I make these muffins vegan?
Absolutely. I’ve swapped the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and used coconut oil instead of vegetable oil.
What type of carrots should I use?
I prefer using freshly grated carrots for the best texture and moisture. Pre-shredded carrots tend to be too dry.
Can I turn this recipe into a loaf instead of muffins?
Yes, I’ve made this as a quick bread loaf by baking the batter in a greased 9×5-inch pan for about 50–60 minutes, or until a toothpick comes out clean.
Conclusion
These Hawaiian Pineapple Carrot Muffins are everything I want in a baked treat: moist, flavorful, and easy to make. The blend of tropical fruit and cozy spices makes them a hit every time I bake them. Whether I’m prepping breakfast or sharing with friends, this recipe never disappoints.
These Hawaiian Pineapple Carrot Muffins blend tropical fruit and cozy spices for a moist, flavorful treat. Ideal for breakfast, brunch, or snacks, they’re packed with pineapple, carrots, coconut, and optional nuts for added texture and taste.
Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup granulated sugar
¾ cup brown sugar, packed
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, drained
½ cup shredded sweetened coconut
½ cup chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs with both sugars until well combined. Add the oil and vanilla extract and mix until smooth.
Stir the wet ingredients into the dry ingredients, folding just until combined.
Fold in grated carrots, crushed pineapple, shredded coconut, and optional nuts.
Spoon the batter into muffin cups, filling each about ¾ full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap walnuts with macadamia nuts for a tropical twist.
Replace half the oil with unsweetened applesauce for a lighter version.
Add white chocolate chips for extra richness.
Use whole wheat flour for a nuttier texture.
Store at room temperature for 3 days or refrigerate up to 1 week.
Freeze individually wrapped muffins for up to 3 months.
