Carrot Pineapple Muffins

15 muffins
30 min

Carrot muffins are my absolute favorite muffin. Back when I was working, I would often always stop for a coffee and muffin at McDonalds in the mornings (who can beat their price?!) and I would always, always get the carrot muffin. My obsession goes back way further than that, however. I used to get a happy meal with a carrot muffin to split with my mom any time we would go to McDonalds as a treat. In a way, I am a carrot muffin expert - so it is no surprise that I have found a new way to enjoy them! These carrot pineapple muffins bring a delicious tropical spin to a classic muffin flavour. You really need to try it to understand just how good it is!

These carrot pineapple muffins were adapted from my Carrot Cupcake recipe - which is another fabulous carrot dessert recipe! Of course you can leave the frosting off of those cupcakes and you have a carrot muffin (yes please!). Muffins make such a lovely snack, breakfast, or even dessert - I just love the versatility! I have so many muffin recipes that I love to make and share, but my other current favourite one would have to be my Banana Blueberry Oatmeal Muffins. I'd love other your thoughts on pineapple in muffins - is it a yay or nay? Let me know in the comments!

Carrot Pineapple Muffins
Recipe details
  • 15  muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 2 eggs, slightly beaten
  • 1/4 cup plain yogurt
  • 1 cup brown sugar, lightly packed
  • 1 teaspoon vanilla
  • 1 can pineapple tidbits, drained but not squeezed (about 1 1/2 cups)
  • 1 1/2 cups shredded carrot (about 2 medium carrots
  • 1/2 cup raisins (optional)

Preheat oven to 350 F, grease or line muffin tray and set aside
In a medium bowl, stir together the flour, baking powder, baking soda, salt, ginger and cinnamon and set aside
In a large bowl, beat the oil, eggs, yogurt, brown sugar and vanilla together until fully incorporated. Stir in the pineapple tidbits
Add the flour mixture to the oil mixture in 3 separate additions, stirring well after each addition - dough will be very thick and sticky - this is normal
Carefully fold in the carrots and raisins until evenly distributed
Divide the batter into prepared muffin tins, filling up each liner to the top
Bake in preheated oven 18-20 minutes, or until a toothpick inserted into center comes out clean
Allow to cool in pan for several minutes, then transfer to a wire rack to finish cooling
Natalie | The Kollee Kitchen
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