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
- 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.