Description
Delightful muffins combining the tropical sweetness of pineapple and the earthiness of carrots, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in another bowl and mix until well blended.
- Add the wet ingredients to the dry mixture and stir gently until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts until evenly distributed.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a healthier twist, substitute all-purpose flour with whole wheat flour or use applesauce instead of vegetable oil.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg