Pineapple Carrot Muffins

Pineapple Carrot Muffins, from Cooking Matters, combine sweet canned pineapple and grated carrots for a moist, flavorful treat that's perfect for any time of the day.

Course Breakfast, Dessert, Snack, Bread

Keyword Carrots, Carrot, Cinnamon, Ground Cinnamon, Shredded Carrot, Muffins, Brown Sugar, Nutmeg, Pineapple, Water, Salt, Canola Oil, White Distilled Vinegar, All-Purpose Flour, AP Flour, Wheat Flour, Baking Soda, Whole Wheat Flour

Cooking Method Oven

Program Cooking Matters

Prep Time 15

Cook Time 25

Total Time 40

Servings

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