Prep 10 mins
Cook 20 mins
Moist and light. These are the only way my toddlers will eat carrots.
Make and share this Carrot Pineapple Muffins recipe from Food.com.
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
These were very good. I did take a few liberties based on what I read in reviews and just on our personal tastes. I used 1/2 cup sugar and about another 1/4 cup brown sugar. I subbed half the oil for applesauce, and I used half wheat flour in place of the all purpose flour. They looked and tasted great, and the cook time and temp were spot on. I appreciate that these are a fairly healthy snack and one that even my picky son enjoyed.
I had some leftover canned pineapple, so I decided to give this recipe a try. The muffins are super good and both my husband and I said that these should definitely be made again. I used 1/2 c. Equal (I'm a diabetic) and 1/2 c. brown sugar instead of the 1 c. of sugar. Everything else remained the same. I filled my muffin tins to the top and got 10 beautiful, moist, and yummy muffins. The 20 minute cooking time was right on the money.
Carrots and kids do not usually go together, but when my daughter first tasted these, she yelled out, Yum! and proceeded to eat almost two whole muffins in one sitting!! I made a few changes such as adding raisins and using half dark brown sugar. I also topped mine with almonds for some crunch. I was able to make 20 muffins with the changes to recipe, which, from my calculation, came out to about 140 calories per muffin. I froze the extras for snacking in the future. For more info. on what I did and for pictures, visit my blog.