Description
Delicious and easy-to-make Hawaiian Pineapple Carrot Muffins that are ready in just 30 minutes, perfect for a tropical treat!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until well mixed.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
- Add the crushed pineapple and grated carrots to the wet ingredients, mixing until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- If using, fold in the shredded coconut and chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a tropical twist, add 1/2 cup of diced fresh mango or banana to the batter.
- Substitute half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg