Community Pick
Carrot Pineapple Muffins
"Moist and light. These are the only way my toddlers will eat carrots."
photo by Darlene S.
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 1 cup sugar
- 2⁄3 cup vegetable oil or 2/3 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 cup grated carrot
- 1 cup drained crushed pineapple
directions
- 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.
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Reviews
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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. -
Great. Only substitution was reducing the sugar to half a cup. 375 at 20 minutes in a gas oven was absolutely perfect, lovely colour.
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These are quite good. I used less sugar, a scant 2/3 cup, and substituted unsweetened applesauce for the oil. I also added about 1/2 tsp ginger and a pinch more cinnamon. I baked them in individual bunny shaped pans for 17 minutes and they were a hit! -
I make the gluten free version , I found that using applesauce instead of the oil works best for gluten free version as it tends to get dry otherwise ...
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Delicious. I triple the cinnamon and sub out the oil for vanilla yogurt or applesauce. I use Splenda instead of sugar. I’ve made these dozens of times. Yummy
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Tweaks
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applesauce for oil ... omit oil seriously
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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.
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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.
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Lovely muffin. I made the following subs to make them healthier: Replaced half the oil with 1/3 cup apple sauce. Used half the sugar Sub 1/2 cup wholewheat flour and 1 cup all purpose flour for the flour in the recipe.
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Great recipe! I used 1/2 cup of cake flour to lighten the muffins, and then substituted 1/2 cup of applesauce for part of the oil. They are really moist and bake up light and fluffy.
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