Pineapple Carrot Muffins Recipe

Name: Pineapple Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 cup sugar; ⅔ cup brown sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; ½ teaspoon salt; ⅓ cup oil; 3 eggs, beaten; 2 cups carrots, grated; 1 cup apple, grated; ¾ cup pineapple, crushed; 2 teaspoons vanilla

Servings: persons

3 cups all-purpose flour
1 cup sugar
⅔ cup brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
⅓ cup oil
3 eggs, beaten
2 cups carrots, grated
1 cup apple, grated
¾ cup pineapple, crushed
2 teaspoons vanilla

1
Preheat over to 325 degrees F.
2
Grate carrots and apples - easiest to use food processor.
3
Sift all dry ingredients together in large bowl.
4
Mix together all wet ingredients in a medium bowl.
5
Mix wet ingredients into dry until just moistened.
6
Spray muffin tins with cooking spray.
7
Fill tins 2/3 full.
8
Bake for 25 mins or until the top springs back at a light touch.

1063

kcal

Calories

Fat

185

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 13 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 cup sugar, ⅔ cup brown sugar, 2 teaspoons baking powder, 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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