Description

This Hawaiian pineapple carrot muffins recipe tropical delight is incredibly moist and naturally sweet, combining crushed pineapple, grated carrots, and a hint of coconut for a delicious breakfast treat.

Ingredients

Scale

2 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamo
½ teaspoon Salt
¾ cup Granulated sugar
¼ cup Brown sugar
2 large Eggs
½ cup Vegetable oil
2 teaspoons Vanilla extract
1 cup Crushed pineapple (drained)
1½ cups Finely grated carrots
½ cup Shredded coconut
½ cup Chopped macadamia nuts (optional)

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly
Step 2: Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set this dry mixture aside
Step 3: In another bowl, beat together both sugars, eggs, oil, and vanilla extract until smooth
Step 4: Fold the drained pineapple, grated carrots, and shredded coconut into the wet ingredients
Step 5: Gently combine the wet and dry ingredients. Stir until just mixed
Step 6: Fold in the macadamia nuts if using them
Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full
Step 8: Bake for 20-25 minutes. Check for doneness with a toothpick
Step 9: Cool the muffins in the pan for five minutes before transferring to a wire rack

Notes

Squeeze the drained pineapple in a clean kitchen towel to remove extra moisture.

Use finely grated carrots for better texture.

Don't skip the brown sugar for added depth and moisture.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245 kcal
Sugar: 18g
Sodium: 220mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg