Moist Pineapple Carrot Muffins

Donna R. Luis

Moist Pineapple Carrot Muffins

Moist homemade muffins packed with grated carrots and crushed pineapple, sweetened with maple syrup or honey and flavored with cinnamon, ginger, nutmeg, and vanilla. They bake into tender, golden muffins that are easy to prepare and make a satisfying breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Muffins

2 cups 150 g grated carrots, from 2 medium-sized peeled carrots
14- ounce can crushed pineapple drained
2 large eggs
⅓ cup 78.86 ml avocado oil or another neutral-tasting oil
⅓ cup 78.86 ml maple syrup or honey
2 teaspoons vanilla extract
2 cups 280 g white whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

Optional Ingredient Substitutions

2 flax eggs in place of the 2 large eggs for an egg-free version
1 cup all-purpose flour plus 1 cup whole wheat flour in place of the white whole wheat flour
Cup-for-cup gluten-free flour blend in place of the white whole wheat flour for a gluten-free option

Equipment

12-hole muffin pan
Parchment paper liners or silicone-coated/disposable muffin liners
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Grater
Toothpick
Kitchen thermometer, optional

Method

Prepare the Oven: Preheat the oven to 350°F and line a 12-hole muffin pan with parchment paper liners or grease the pan with oil.
Prevent Sticking: For easier muffin release, use silicone liners or disposable liners with a natural food-grade silicone coating; if using traditional paper liners without a coating, lightly spray them with cooking spray before filling.
Combine the Wet Ingredients: Add the grated carrots, drained crushed pineapple, eggs, avocado oil, maple syrup or honey, and vanilla extract to a large bowl, then mix until the ingredients are well combined.
Mix the Dry Ingredients: In a separate medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until evenly combined.
Make the Batter: Add the dry mixture to the bowl of wet ingredients and mix only until everything is just combined, taking care not to overmix the batter.
Fill the Muffin Pan: Portion the prepared batter evenly into the lined or greased muffin pan.
Bake the Muffins: Bake at 350°F for 20 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of one muffin comes out clean.
Check the Internal Temperature: If using a kitchen thermometer, check the center of the muffins and bake until they reach 200°F internally to help ensure they are cooked through without becoming overcooked.
Cool Before Serving: Let the muffins cool for at least 10 minutes before enjoying.
Store the Muffins: Once completely cooled, place the muffins in an airtight container and refrigerate for 4 to 5 days or freeze for up to 1 month.

Notes

Drain the crushed pineapple thoroughly before adding it to the batter so the muffins maintain their intended texture.
Grate the carrots from 2 medium-sized peeled carrots as specified in the original recipe.
Mix the wet ingredients until combined, then add the dry ingredients and stir only until just combined. Avoid overmixing, which can produce dense, flat muffins.
Silicone liners or disposable liners with a natural food-grade silicone coating can help reduce sticking.
If using traditional paper liners without a coating, lightly spray them with cooking spray before adding the batter.
Let the muffins cool for at least 10 minutes before serving.
Once completely cooled, store them in an airtight container in the refrigerator for 4–5 days or in the freezer for up to 1 month.
For an egg-free version, the recipe allows 2 flax eggs in place of the 2 large eggs.