Description
Delightfully moist and tender muffins filled with pineapple, carrots, and a hint of coconut, offering a tropical twist to your breakfast or snack time.
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) and prepare your muffin tin with liners or cooking spray.
- 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 until smooth.
- Gradually add the wet mixture to the dry ingredients and stir until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and walnuts (if using).
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Make-ahead tips: Prepare the batter a day ahead and refrigerate. Allow to come to room temperature before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg