Carrot Pineapple Muffins

"Moist and light. These are the only way my toddlers will eat carrots."
 
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photo by Darlene S. photo by Darlene S.
photo by Darlene S.
photo by Jostoh photo by Jostoh
photo by Katy Confidential photo by Katy Confidential
photo by prettyferfer photo by prettyferfer
photo by Sharon from San Die photo by Sharon from San Die
Ready In:
30mins
Ingredients:
11
Yields:
12 muffins
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ingredients

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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

  1. 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.
     
  2. Great. Only substitution was reducing the sugar to half a cup. 375 at 20 minutes in a gas oven was absolutely perfect, lovely colour.
     
  3. 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!
     
  4. 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 ...
     
  5. 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

  1. applesauce for oil ... omit oil seriously
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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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