Description
Hawaiian Pineapple Carrot Muffins are the perfect recipe for busy mornings. Quick, easy, and delicious, these muffins will become a family favorite!
Ingredients
Scale
- 1 cup finely shredded carrots
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the eggs, vegetable oil, brown sugar, granulated sugar, applesauce, and vanilla extract in a large bowl until well combined.
- Add the finely shredded carrots and crushed pineapple.
- Combine the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Combine the dry mix into the wet ingredients until just combined.
- Fold in the chopped walnuts (if using).
- Fill a muffin tin with liners or spray with non-stick spray and pour in the batter, filling each cup about 2/3 full.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container for up to three days at room temperature or up to a week in the fridge. They can also be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hawaiian muffins, pineapple muffins, carrot muffins, quick breakfast, family favorite