Pineapple Carrot Muffins Recipe

Name: Pineapple Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. all-purpose flour; 3/4 c. whole wheat flour; 1/2 c. brown sugar; 1 tsp. baking soda; 1 tsp. cinnamon; 1/4 tsp. salt; 1/2 c. oil; 8 oz. crushed pineapple, undrained; 1 egg; 1 c. shredded carrots; 1/2 c. raisins; 1/2 c. chopped walnuts

Servings: persons

1 c. all-purpose flour
3/4 c. whole wheat flour
1/2 c. brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. oil
8 oz. crushed pineapple, undrained
1 egg
1 c. shredded carrots
1/2 c. raisins
1/2 c. chopped walnuts

1
Preheat oven to 375u00b0.
2
Line muffin tins with paper baking cups.
3
In large bowl, combine and thoroughly mix all dry ingredients.
4
In small bowl, combine oil, pineapple and egg; blend well.
5
Add to dry ingredients and stir just until dry ingredients are moistened.
6
Stir in carrots, raisins and walnuts.
7
Fill muffin cups 3/4 full.
8
Bake at 375u00b0 for 18 to 22 minutes.

1039

kcal

Calories

Fat

126

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 12 ingredients. The key ingredients include: 1 c. all-purpose flour, 3/4 c. whole wheat flour, 1/2 c. brown sugar, 1 tsp. baking soda, and more.

Yes, Pineapple Carrot 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.

Pineapple Carrot Muffins

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