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Hawaiian Pineapple Carrot Muffins

Hawaiian Pineapple Carrot Muffins Bursting with Tropical Flavor

These Hawaiian Pineapple Carrot Muffins combine juicy pineapple and wholesome carrots, creating a moist and flavorful treat perfect for breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Hawaiian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Can use whole wheat flour for a denser muffin.
  • 1 cup granulated sugar Adjust to taste to control sweetness level.
  • 1 teaspoon baking soda Be sure to store in a cool, dry place for freshness.
  • 0.5 teaspoon salt Use sea salt for a more refined taste.
  • 1 teaspoon ground cinnamon Feel free to increase for more spice if desired.
  • 0.25 teaspoon ground nutmeg Freshly grated nutmeg offers the best taste.
  • 2 large eggs Can substitute one egg with flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan option.
  • 0.5 cup vegetable oil Substitute with melted coconut oil for a tropical flavor.
  • 1 teaspoon vanilla extract Using pure vanilla extract is recommended for best flavor.
  • 1 cup finely grated carrots Grate finely for smoother texture.
  • 1 cup crushed pineapple (drained) Ensure well-drained to prevent excess moisture in batter.
Optional Add-ins
  • 0.5 cup chopped walnuts For nut-free, omit or swap with sunflower seeds.
  • 0.5 cup shredded coconut Use unsweetened for a healthier option.
For the Frosting
  • 4 ounces cream cheese Base for frosting that adds creaminess.
  • 1 cup powdered sugar Can adjust quantity based on sweetness preference.
  • pineapple chunks For garnish on top of muffins.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Oven
  • Wire Rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, beat together the eggs, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined.
  5. Fold in the grated carrots and crushed pineapple, adding optional nuts and coconut if desired.
  6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
  7. Bake in the preheated oven for 20 to 25 minutes until golden brown.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
  9. Prepare the frosting by beating the cream cheese, powdered sugar, and vanilla until creamy.
  10. Frost the cooled muffins and garnish with pineapple chunks if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure your crushed pineapple is well-drained to avoid a soggy batter. Grate carrots finely for the best texture. Adjust for high altitudes if necessary. Toasting nuts enhances flavor. Let muffins cool before frosting.

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