Pineapple Carrot Muffins

Source: Cooking Matters

Serving size: 1 muffin

Servings per recipe: 12

These muffins make a great on-the-go breakfast or snack.

View Nutrition Facts


  • 1 medium carrot (1 cup shredded)
  • 1 cup canned crushed pineapple with juice
  • 1/3 cup vegetable oil
  • 1/4 cup cold water
  • 1 tablespoon white distilled vinegar
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
  • Non-stick cooking spray
  • 1/2 cup chopped walnuts or raisins (optional)


Measuring cups & spoons, can opener, medium & large mixing bowls, mixing fork & spoon, vegetable peeler, box grater, 12-cup muffin pan


1. Preheat oven to 350F.

2. Rinse and peel carrot. Shred with a grater. Measure out 1 cup shredded carrot.

3. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.

4. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.

5. Add wet ingredients to dry ingredients. Mix until just combined.

6. If using walnuts or raisins, gently stir in now.

7. Coat muffin pan with non-stick cooking spray. Fill each muffin cup about 3/4 full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20- 25 minutes.


To make these as a cake, pour batter into a greased 8-inch baking dish. Bake until top is golden brown and a toothpick inserted in the middle comes out clean, about 30-40 minutes. This recipe does not work well when doubled or baked as a cake in any pan larger than 8 inches. You can line muffin pan with paper muffin cups instead of using cooking spray, if you like. Muffins freeze well for up to 2 weeks. Pull one out each morning for a grab-and-go breakfast. Reheat in microwave for 1 minute or toaster oven for 5 minutes.

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, roasted or boiled until tender.