Description
Deliciously tropical muffins featuring the sweetness of pineapple and carrots, enhanced by warm spices and coconut.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup shredded coconut
- Cream cheese frosting (optional)
- Small pineapple chunks or toasted coconut (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
- Beat the granulated sugar, brown sugar, eggs, oil, and vanilla in another mixing bowl until smooth and creamy.
- Fold in the grated carrots, crushed pineapple, and shredded coconut until just combined.
- Add the dry ingredients to the wet mixture, folding until no visible flour remains.
- Divide the batter evenly among the muffin cups, filling them about three-quarters full.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Top with cream cheese frosting and garnish if desired.
Notes
Make-ahead option: Store in an airtight container for up to 5 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, pineapple, carrot, baking, tropical