A family recipe, this pineapple carrot muffin recipe is moist and not too sweet. It’s everything you want in a breakfast muffin or a snack on the go.
Just like last week’s old fashioned banana bread, this recipe is not from me but my mother.
As a child these pineapple carrot muffins are the only ones I ever remember eating.
This is a healthy muffins recipe from the 80s, before everyone decided they would just buy them.
This is a very easy muffin recipe and it takes 30 minutes to make so no excuses that you need to buy stale supermarket muffins.
It follows the typical baking instructions of dry ingredients in one bowl, wet ingredients in another and then mix both together and bake.
But what I love about this recipe is that it isn’t a dry, crumbly muffin.
The truth is you don’t even need to butter on the muffin. It’s moist enough on its own.
And that’s why I call it healthy…ish.
Carrot = Healthy…ish
While this isn’t a cupcake in disguise, it is an old school recipe. I’m sharing the family recipe which existed before we hated fat and gluten.
But have no fears I have included substitutions below if you need them.
In the 80s, and today, I think we can all agree that anything with carrot in it deserves to be considered healthy.
But it’s not SO healthy that carrot haters won’t eat it.
I know this because my mother HATES carrots. And yet this is her go-to carrot muffin recipe.
Yes, it’s that good.
In fact, since the carrot is grated you could probably get carrot haters to try it.
And once you’re sure they like pineapple carrot muffins you can break the news they are eating a vegetable in their muffin.
Pineapple Carrot Muffin Questions
Even though I highly urge you to try the original recipe below, I know everyone has their own idea of what is healthy.
If I haven’t addressed any of your baking questions just leave a comment below!
Low Fat Muffins
Substitute vegetable oil with an equal amount of unsweetened apple sauce.
Gluten Free or Paleo Pineapple Carrot Muffins
Substitute all purpose flour with an equal amount of almond flour.
If you want to turn it into a delicious morning glory type muffin you can also add crushed walnuts, coconut and dried fruit such as cranberries.
Make it a Healthy Carrot Cupcake?
Add some cream cheese frosting and it’s a dessert.
Canned vs Frozen vs Fresh Pineapple
Despite living in Canada we almost always have fresh pineapple in the house for after dinner and frozen pineapple in the freezer for smoothies.
However, we always use canned pineapple (tidbits but you can also use crushed) because you know it’s ripe, sweet and there’s lots of juice to have.
But if you only have fresh or frozen just go for it.
The pineapple muffins may not be as sweet but they’ll still be good.
Where Do I Buy Grated Carrot?
You don’t! Well technically you can buy grated carrot buy please don’t. Just use a the large holes on a box grater.
It’s much cheaper, there’s less waste, and it gives you better texture than buying the shredded carrot at a supermarket.
Otherwise the carrot won’t cook through and those carrot haters will know!
Carrot Muffins Baking Questions
While the pineapple carrot muffin recipe is pretty standard, what makes this one better is that it uses more crushed pineapple than most recipe and includes the pineapple juice.
I have NEVER had a dry muffin using this recipe.
Can I Double the Batch?
Yes it’s one of those baking recipes where you can double the ingredients without any issue. You’ll just need more muffin tins.
Can I Freeze Pineapple Carrot Muffins?
If you’re into meal prep, and especially breakfast meal prep this is the perfect recipe for you.
You must wait until the muffins are at room temperature – that means if they are steaming up your Ziploc bag they aren’t ready!
But yes, make a bunch and you can freeze them for up to 3 months.
Do I Need Paper Muffin Liners?
No, these are moist muffins. If you grease the muffin tin you’ll be fine.
I don’t recommend disposable foil tins, you get what you pay for. We’ve had these Wilton muffin pans for decades and never had a problem with sticking.
Save the environment and the chance the paper sticks to the muffin and you end up eating it.
- 1.5 cups all purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup Canola oil
- 2 eggs, beaten
- 1 cup shredded carrot
- 3/4 cup canned unsweetened pineapple with juice
- 1 tsp vanilla
- Preheat oven to 350F.
- Use oil or cooking spray on muffin tin.
- Mix together first six dry ingredients in a bowl.
- In a separate bowl add eggs and oil. Fold in carrot, pineapple and vanilla.
- Combined two bowls together and mix with a fork until blended.
- Pour into muffin tin, filling halfway.
- Bake for 25 minutes. Checking at 22 minute mark by inserting toothpick as some ovens are hotter than others.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 273mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g