Carrot Pineapple Muffins

Carrot Pineapple Muffins (1 of 2)
My mom made these into loaf bread every summer for as long as I can remember.  They were so much a regular part of our household that I was surprised when being would be shocked about the flavour combination. “What? You have never had carrot pineapple before?”

The great thing about adding pineapple to this mix is that it gives you such a moist muffin.  And don’t worry about it being to sour or strong, the pineapple is barely visible.  Let me know what you think.

Carrot Pineapple Muffins (2 of 2)

Yields 12

Carrot Pineapple Muffins
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  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup oil
  • 1 cup crushed pineapple, drained
  • 2 cups carrots, shredded


  1. Preheat oven to 325 degrees F. Place liners in a muffin tin.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
  3. In another bowl beat the eggs and oil.
  4. Add the flour mixture and mix until combined.
  5. Fold in the pineapple and carrot.
  6. Pour batter into the liners in the muffin pan and fill 2/3 full.
  7. Bake until tester inserted in center of a muffin comes out clean about 25-35 minutes.
Recipe Type: Breakfast


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