Go Back
–+ servings
Healthy Pineapple Carrot Muffins

Healthy Pineapple Carrot Muffins for a Bright Morning Boost

Delight in these Healthy Pineapple Carrot Muffins for a nutritious snack with the perfect blend of sweet pineapple and earthy carrots.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1 cup grated carrots substitute with finely shredded zucchini if desired
  • 1 cup crushed pineapple well-drained
  • 2 large eggs or 2 flax eggs for vegan option
  • 1/2 cup avocado oil can substitute with light olive oil or vegetable oil
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour can substitute with all-purpose flour
  • 2 teaspoons baking powder ensure freshness
  • 1/2 teaspoon baking soda ensure freshness
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
Optional Add-ins
  • 1/2 cup raisins or nuts like walnuts or pecans
  • 1/4 cup oat flour optional for a nuttier taste

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.
  2. In a large bowl, mix together grated carrots, well-drained crushed pineapple, eggs, avocado oil, maple syrup or honey, and vanilla extract until combined.
  3. In a separate bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, and warm spices (cinnamon, ginger, nutmeg).
  4. Pour the dry ingredient mixture into the wet ingredients and stir gently until combined. Do not overmix.
  5. Fill the muffin cups about three-quarters full with batter.
  6. Bake in the preheated oven for 20 to 22 minutes until golden brown and a toothpick comes out clean.
  7. Let the muffins cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

These muffins can be easily customized with additional add-ins like nuts or dried fruit for extra flavor and texture. Store leftovers in an airtight container for up to 5 days, or freeze for longer storage.

Tried this recipe?

Let us know how it was!