Description
Delight in the tropical flavors of these Hawaiian Pineapple Carrot Muffins, packed with juicy pineapple, sweet carrots, and a hint of coconut. Perfect for a quick breakfast or snack!
Ingredients
Scale
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded sweetened coconut
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners or grease.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk eggs, oil, sugars, and vanilla. Stir in carrots, pineapple, coconut, and nuts.
- Combine: Gradually add dry ingredients to wet, mix until just combined.
- Bake: Fill muffin cups, bake for 20-22 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the tin before transferring to a wire rack.
Notes
- These muffins stay moist for days and freeze well.
- For a healthier option, substitute half the oil with unsweetened applesauce.
- Whole wheat flour can be used for added fiber.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
