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–+ servings

Hawaiian Carrot Muffins

Explore the tropical delight of Hawaiian Pineapple Carrot Muffins, a perfect blend of sweet pineapple and earthy carrots. Easy to make and a hit for any occasion!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 200kcal
Cost: $10

Equipment

  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Paper liners

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar adjust to taste
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup finely grated carrots
  • 1/2 cup crushed pineapple drained
  • 1/2 cup shredded coconut optional
  • 1/2 cup chopped walnuts optional
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • q.s. pineapple chunks for garnish

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until combined.
  • Gently stir the wet mixture into the dry ingredients until just combined.
  • Fold in the grated carrots, drained crushed pineapple, optional shredded coconut, and chopped walnuts.
  • Fill each muffin cup about 2/3 full with the batter and bake for 20-25 minutes.
  • Remove from the oven and let cool before transferring to a wire rack. Prepare the frosting by beating the cream cheese and powdered sugar until smooth. Frost the cooled muffins and garnish with a pineapple chunk.

Notes

Use fresh, finely grated carrots for the best flavor and texture. Drain the pineapple well to avoid excess moisture in the batter. Adjust the amount of sugar to your taste. You can use brown sugar for a richer flavor or replace the vegetable oil with melted coconut oil for a tropical twist. These muffins are delicious on their own, but the cream cheese frosting adds a delightful touch. For a healthier option, you can omit the frosting entirely. Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Unfrosted muffins can be frozen for up to 2 months.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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