Description
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.
