Carrot Pineapple Muffins
When you have a bountiful supply of carrots from your garden or you can't resist that large bag of fresh carrots from the farmers' market, carrot muffins are a delicious way to use them in baking. This muffin is a healthy, moist and easy muffin to make. Plus, it freezes beautifully! Change up the flavour by adding in raisins, chopped nuts or coconut. Either way, you will be pleased with the results!
Equipment
- muffin tin 12 cup
- paper muffin liners
Ingredients
- 1 cup granulated sugar You can reduce the sugar to 3/4 cup if you want to reduce the sugar
- â…“ cup canola oil
- â…“ cup unsweetened applesauce If you do not have applesauce on hand you can use an additional â…“ cup of canola oil.
- 2 large eggs beaten
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp vanilla
- 1 cup carrot peeled and finely grated
- 1 cup crushed pineapple drained, note: you can use just â…” of a cup of drained crushed pineapple
Optional add ins:
- ½ cup raisins
- ½ cup chopped walnuts for best flavour roast them before chopping
- ¼ cup shredded coconut sweetened or unsweetened
Instructions
- Preheat oven to 375℉ and line the muffin tin with paper muffin liners.
- Combine sugar, oil, applesauce and beaten eggs. Beat together with a hand mixer until combined.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to the sugar and oil mixture and stir to moisten. Do not overmix.
- Add the carrots, pineapple and vanilla.
- Stir in the raisins, nuts or coconut, if using.
- Fill the muffin liners to the top and bake at 375℉ for 20 minutes.
Nutrition
Serving: 1-muffinCalories: 250kcalCarbohydrates: 41gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 37mgSodium: 335mgPotassium: 112mgFiber: 1gSugar: 25gVitamin A: 2207IUVitamin C: 3mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!