Sunday Morning Muffins

"These are sooo moist! Great for breakfast or brunch, and even packing in lunches."
photo by Laudee photo by Laudee
photo by Laudee
Ready In:
24 muffins




  • Preheat oven to 350F.
  • Oil or grease 2 12-cup muffin tins.
  • Mix together flour, sugar, cinnamon, baking soda, and salt in a large bowl.
  • Add the eggs and oil, stirring until just moistened.
  • Mix in the carrots, pecans and pineapple, stirring until blended.
  • Pour batter into muffin tins and bake for 25-30 minutes or until a toothpick can be removed clean from a muffin.
  • Cool in pans for 10 minutes, then finish cooling on a wire rack.

Questions & Replies

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  1. Very versatile and good recipe. They are moist without being dense (like lead moist) as some "carrot cake" like recipes can be. I think this recipe would also make a wonderful 13x9 "snack" cake too. I was left with a half a can of crushed pineapple so I drained it very well and added it to 4oz of cream cheese, a half a stick of butter and about 3 TBL of confectioner sugar to make a butter to go along with the muffins. Very good.
  2. Wonderful! I substituted applesauce for the oil, they turned out great. 3 weight watchers points this way ;).
  3. soooo... here it was, sunday morning... and i have a bunch of extra carrots i've been wanting to use.... i chose this recipe cuz i had almost all the ingredients handy.... it turned out i was out of pineapple... so, was going to use oj like someone else did.... but then saw a can of mandarins in my pantry... and said "hmmm.. why couldn't i pulse those in the food processor & acheive essentially the same texture as crushed pineapple???" so that's exactly what i did... oh, and i couldn't resist tossing in some raisins.... so, here we go.. 1st bite.. hang on a sec... mmmmm!!! quite good!! not too sweet and a very pleasant texture! i went ahead & put in the pecans altho' i usually prefer my baked goods of the female persuasion (w/o nuts!) ... i had them hanging around from the holidays... and want to try to use them up... i think that since i added the raisins... the nuts could go & wouldn't be missed! :) overall: easy, tasty, versatile!
  4. While shopping with my aunt a couple of weeks ago, I talked her out of buying packaged mini carrot muffins, price $1.99 CND/dozen. I told her to buy me a bag of carrots and a tin of pineapple and I would make her some. I searched Zaar, and found this recipe. I subsituted slenda brown for the sugar (she is diabetic) and added a little fresh nutmeg, and omitted the nuts. I baked them in mini muffin pans (about 17-18 minutes) and got 4 dozen. She called after I delivered them and asked me to make some more. Guess that rates 5 stars. My family enjoyed a couple too before they were whisked away.
  5. These are lovely, tasty, and easy to make muffies. Great for Sunday morning or any morning, for that fact! I did omit the pineapple, and used orange juice, instead, and used zukes in place of carrots. Thanks, Sue, for sharing these little goodies with all of us. Was a pleasure to make for our cook-a-thon for you...


  1. Wonderful! I substituted applesauce for the oil, they turned out great. 3 weight watchers points this way ;).


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at I may occasionally post something extra I have here. If you have questions, you can always contact me at
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