Two pineapple carrot muffins sitting on lilac colored dish with lilac colored bowl on table.

Pineapple Carrot Muffins

Cooking Matters

Ingredients 

  • 1 Carrot Medium
  • 1 cup Pineapple Canned, crushed with juice
  • 5 Tablespoon Canola Oil
  • ¼ cup Water Cold
  • 1 Tablespoon White Distilled Vinegar
  • ¾ cup All-Purpose Flour
  • ¾ cup Whole Wheat Flour
  • ½ cup Brown Sugar Packed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • Non-Stick Cooking Spray
  • 1 pinch Nutmeg Optional; or pumpkin pie spice or apple pie spice

Equipment

  • Oven
  • Vegetable Peeler
  • Grater
  • Mixing Bowl
  • Muffin Pan

Instructions

  • Preheat oven to 350°F.
  • Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
  • In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
  • Add wet ingredients to dry ingredients. Mix until just combined.
  • Coat muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter.
  • Bake on middle rack of oven until muffin tops are golden brown and a toothpick or butter knife inserted comes out clean, about 20-25 minutes.

Video

Nutrition

Nutrition Facts
Pineapple Carrot Muffins
Amount per Serving
Calories
 
153
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
98
mg
4
%
Potassium
 
61
mg
2
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
858
IU
17
%
Vitamin C
 
7
mg
8
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Baking Soda, Brown Sugar, Canola Oil, Carrot, Carrots, Cinnamon, Ground Cinnamon, Muffins, Nutmeg, Pineapple, Salt, Shredded Carrot, Water, Wheat Flour, White Distilled Vinegar, Whole Wheat Flour