Hawaiian Pineapple Carrot Muffins are a tropical twist on a classic favorite, combining the sweet, juicy flavor of pineapple with the earthy sweetness of carrots. These muffins are moist, tender, and packed with wholesome ingredients, making them perfect for breakfast, snacks, or even dessert.
Why You’ll Love This Recipe
- Moist and Flavorful: Pineapple and carrots add incredible moisture and natural sweetness.
- Tropical Touch: A hint of coconut or macadamia nuts elevates these muffins to a tropical delight.
- Healthy and Wholesome: Packed with veggies, fruit, and nuts for a nutritious treat.
- Quick and Easy: Simple ingredients come together in no time.
- Versatile: Great as a grab-and-go snack, a lunchbox treat, or even a party favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Grated carrots
- Crushed pineapple (drained, with juice reserved)
- Granulated sugar
- Brown sugar
- Large eggs
- Vegetable oil or melted coconut oil
- Vanilla extract
- Shredded coconut or chopped nuts (optional)
Directions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. Combine the Wet Ingredients
- In another bowl, beat the eggs with the sugars until well combined. Stir in the oil, reserved pineapple juice, and vanilla extract.
4. Combine Wet and Dry Mixtures
- Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- Fold in the grated carrots, crushed pineapple, and optional shredded coconut or nuts.
5. Fill and Bake
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 12 muffins
- Preparation Time: 15 minutes
- Baking Time: 18–22 minutes
- Total Time: 35–40 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
- Vegan: Replace eggs with flax eggs and use a plant-based oil.
- Nut-Free: Skip the nuts and stick with shredded coconut or leave it plain.
- Zesty Twist: Add orange or lemon zest for a citrusy flavor boost.
- Mini Muffins: Use a mini muffin tin and adjust baking time to 12–15 minutes.
Storage/Reheating
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze muffins in a zip-top bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Warm muffins in the microwave for 10–15 seconds for a fresh-baked feel.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and use it in place of canned. Reserve some juice if possible.
2. How do I make these muffins healthier?
Substitute half the flour with whole wheat flour and reduce the sugar slightly. You can also use applesauce instead of oil.
3. Can I skip the coconut?
Absolutely! Coconut is optional and can be omitted without altering the recipe.
4. What type of carrots should I use?
Freshly grated carrots work best for moisture and texture. Avoid pre-shredded carrots, as they are drier.
5. Can I make these muffins dairy-free?
Yes, use coconut oil or vegetable oil and ensure any optional add-ins (like chocolate chips) are dairy-free.
6. How do I keep muffins from sticking to the liners?
Use high-quality paper liners or lightly spray the liners with non-stick spray before adding the batter.
7. Can I add raisins?
Yes, raisins make a great addition for added sweetness and texture.
8. How do I prevent overmixing?
Mix just until the dry and wet ingredients are combined. Overmixing can make the muffins dense.
9. Can I double the recipe?
Yes, simply double all the ingredients and bake in batches as needed.
10. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re done.
Conclusion
Hawaiian Pineapple Carrot Muffins are a tropical-inspired delight that will brighten your mornings or any time of day. With their moist texture, sweet pineapple, and hearty carrots, these muffins are sure to become a household favorite. Bake a batch today and bring a taste of the islands to your kitchen!
Print
Hawaiian Pineapple Carrot Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Hawaiian, American
Description
These moist and flavorful Hawaiian Pineapple Carrot Muffins are a tropical twist on a classic! Packed with shredded carrots, crushed pineapple, and a hint of coconut, these muffins make a perfect breakfast or snack.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour (or substitute with more all-purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained (reserve juice for optional glaze)
- 1 cup shredded carrots
- 1/2 cup shredded coconut (optional)
Optional Add-Ins:
- 1/2 cup chopped nuts (e.g., walnuts or pecans)
- 1/4 cup raisins
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons reserved pineapple juice
Instructions
- Preheat and Prep:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk the eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Incorporate Carrots and Pineapple:
- Stir the crushed pineapple, shredded carrots, and shredded coconut (if using) into the wet ingredients.
- Combine Wet and Dry Ingredients:
- Gradually add the wet mixture to the dry ingredients, stirring just until combined. Be careful not to overmix. If desired, fold in nuts or raisins.
- Bake the Muffins:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional Glaze:
- In a small bowl, whisk together the powdered sugar and reserved pineapple juice until smooth. Drizzle over the cooled muffins.
Notes
- For an even more tropical flavor, add 1/2 teaspoon of coconut extract to the wet ingredients.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- To make them healthier, substitute half the oil with unsweetened applesauce and reduce the sugar slightly.