Carrot Pineapple Muffins

READY IN: 30mins
Recipe by cuisinebymae

Moist and light. These are the only way my toddlers will eat carrots.

Top Review by CulinaryExplorer

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.

Ingredients Nutrition


  1. Stir together sugar and oil.
  2. Stir in the eggs until well combined.
  3. Stir in vanilla.
  4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  5. Stir into sugar mixture just until combined.
  6. Stir in carrots and pineapple just until combined.
  7. Spoon into greased muffin tin, filling to top.
  8. Bake in a preheated 375F oven for 20 minutes or until done.
  9. Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

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