Carrot Pineapple Muffins Recipe

Name: Carrot Pineapple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

846

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, 2/3 cup vegetable oil or 2/3 cup canola oil, 2 eggs, 1 teaspoon vanilla, and more.

Yes, Carrot Pineapple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pineapple Muffins

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