Carrot Applesauce Pineapple Muffins
Brighten up your morning with these irresistibly moist and flavorful Carrot Applesauce Pineapple Muffins! Bursting with the natural sweetness of shredded carrots, tangy crushed pineapple, and unsweetened applesauce, these muffins are a wholesome treat that's packed with wholesome ingredients. A touch of cinnamon and nutmeg adds warming spice, while optional mix-ins like chopped walnuts or raisins provide delightful texture. With no butter and a reduced sugar content, these muffins strike the perfect balance between indulgence and health, making them ideal for breakfast, brunch, or an afternoon snack. Quick to prepare and baked to perfection in just 20 minutes, they’re a crowd-pleaser that even picky eaters will love. Whether served warm with a smidge of butter or enjoyed on the go, these fruity, spiced muffins are guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.75 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups carrots, finely shredded
- 0.75 cups crushed pineapple, drained
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by lining it with paper liners or greasing it lightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a separate medium-sized bowl, combine the granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, eggs, and vanilla extract. Mix until smooth and creamy.
Add the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the shredded carrots, drained crushed pineapple, and, if using, the chopped walnuts and/or raisins.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the pan from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 551.2 g | 200% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 310.0 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 448 mg | 34% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2976 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
