Description
Bright tropical pineapple and sweet carrot come together in a tender, spiced muffin perfect for breakfast or snacks.
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (70 g) packed brown sugar
- 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60 ml) milk or buttermilk
- 1 tsp vanilla extract
- 1 cup grated carrots (packed)
- 1/2 cup well-drained crushed pineapple
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl.
- In another bowl, whisk together the eggs, granulated sugar, brown sugar, oil, milk, and vanilla.
- Fold the dry ingredients into the wet ingredients just until combined.
- Stir in the grated carrots and well-drained crushed pineapple.
- Spoon the batter into the prepared muffin pan.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool on a rack before serving.
Notes
For best results, ensure pineapple is well-drained and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg