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Hawaiian Pineapple Carrot Muffins

Hawaiian Pineapple Carrot Muffins: A Tropical Delight Awaits

Delicious Hawaiian Pineapple Carrot Muffins packed with tropical flavors and moist texture, perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Hawaiian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup Granulated Sugar Adjust to taste or replace with coconut sugar for a healthier choice.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Use kosher salt to avoid grittiness.
  • 1 teaspoon Ground Cinnamon Substitute with allspice for a different flavor profile.
  • 1/4 teaspoon Ground Nutmeg Can be omitted if not available.
  • 2 large Eggs Substitute with flaxseed meal mixed with water for a vegan option.
  • 1/2 cup Vegetable Oil Can swap with melted coconut oil for added flavor.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 2 cups Finely Grated Carrots Freshly grated is best to avoid pre-packaged options.
  • 1 cup Crushed Pineapple Ensure it's well-drained to prevent excess liquid.
  • 1/2 cup Chopped Walnuts Optional; can replace with pecans or omit for a nut-free option.
  • 1/2 cup Shredded Coconut Optional; use sweetened or unsweetened based on preference.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Ensure it's softened for easy blending.
  • 2 cups Powdered Sugar For reduced sugar, substitute with a sugar alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best outcome.
For the Garnish
  • 1 cup Pineapple Chunks Fresh pineapple enhances presentation and flavor.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Cooling rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard muffin tin by lining it with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. In another bowl, whisk together the large eggs, vegetable oil, and vanilla extract until smooth and well combined.
  4. Gradually pour the wet mixture into the bowl of dry ingredients, gently stirring until just combined.
  5. Carefully fold in the finely grated carrots, well-drained crushed pineapple, and any optional chopped walnuts or shredded coconut.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling each just below the rim.
  7. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack.
  9. While the muffins cool, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  10. Once your muffins are cool, generously frost each with the cream cheese mixture and garnish with pineapple chunks.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure to drain pineapple well and grate carrots finely for the best results. Store muffins in an airtight container to maintain freshness.

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