Tasty Hawaiian Pineapple Carrot Muffins
Get ready to taste the tropics with these moist and fluffy Tasty Hawaiian Pineapple Carrot Muffins. Packed with sweet crushed pineapple, finely grated carrots, and a hint of warm cinnamon, these easy muffins are perfect for a quick breakfast, brunch, or a healthy snack. Whether you’re looking for new breakfast ideas, easy recipes for meal prep, or family-friendly food ideas, this is one you’ll bake again and again.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
Ingredients
- 180 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 100 g brown sugar
- 2 large eggs
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 100 g finely grated carrots
- 120 g crushed pineapple, drained
- 30 g shredded coconut optional
- 40 g chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Beat eggs, brown sugar, oil, and vanilla until smooth.
- Fold in grated carrots and drained crushed pineapple.
- Gradually mix dry ingredients into the wet, stirring just until combined.
- Add shredded coconut and nuts if using.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Do not overmix the batter; this keeps the muffins tender and fluffy. For extra flavor, lightly toast the nuts before adding them to the batter.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 35mgSodium: 150mgFiber: 2gSugar: 12gVitamin A: 45IUVitamin C: 6mgCalcium: 35mgIron: 1.2mg
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