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

Course Bread, Breakfast, Dessert, Snack
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
Cooking Method Oven
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 153kcal
Author Cooking Matters

Equipment

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

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

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

Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 98mg | Potassium: 61mg | Fiber: 1g | Sugar: 11g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg