Carrot Pineapple Muffins
Start your day with a burst of flavor and wholesome goodness with these irresistibly moist Carrot Pineapple Muffins. Packed with shredded carrots, sweet crushed pineapple, and a hint of warm cinnamon and nutmeg, these muffins strike the perfect balance between hearty and indulgent. A splash of applesauce keeps them light and tender, while optional chopped nuts add a satisfying crunch. Perfect as a grab-and-go breakfast or a midday snack, this easy muffin recipe comes together in just 20 minutes and bakes to golden perfection. Great for meal prep or enjoying fresh out of the oven, these Carrot Pineapple Muffins are a delightful way to incorporate fruits and veggies into your day.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 1.5 cups shredded carrots
- 1 cups crushed pineapple (drained)
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium bowl, whisk the eggs until beaten. Add the vegetable oil, unsweetened applesauce, and vanilla extract, mixing until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded carrots, crushed pineapple, and chopped walnuts or pecans (if using) until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 457.9 g | 167% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 251.3 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 294 mg | 23% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1463 mg | 31% | |
*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.
