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Hawaiian Pineapple Carrot Muffins

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  • Author: clara
  • 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

Units Scale

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

  1. Preheat and Prep:
    • Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Combine Wet Ingredients:
    • In another bowl, whisk the eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
  4. Incorporate Carrots and Pineapple:
    • Stir the crushed pineapple, shredded carrots, and shredded coconut (if using) into the wet ingredients.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://recipe.ukfinda.com/hawaiian-pineapple-carrot-muffins.htm