Pineapple Carrot Muffins Recipes

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CARROT PINEAPPLE CUPCAKES



Carrot Pineapple Cupcakes image

These moist and delicious cupcakes are so good that I served them at my wedding reception instead of a traditional wedding cake. They are a hit every time, especially with cream cheese frosting! I have my mom to thank for this awesome recipe.

Provided by Larissa Bergen Smith

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

1 cup white sugar
⅔ cup vegetable oil
2 eggs, beaten
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease 12 muffin cups or line with paper liners.
  • Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
  • Stir flour mixture into liquid ingredients until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
  • Pour batter into the prepared muffin cups, filling them to the top.
  • Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Set aside to cool completely.
  • Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
  • Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.9 g, Cholesterol 72 mg, Fat 27.4 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 11.2 g, Sodium 412.2 mg, Sugar 51 g

EASY CARROT PINEAPPLE MUFFINS



Easy Carrot Pineapple Muffins image

These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. Make these delicious muffins in less than 35 minutes.

Provided by Marie

Categories     Breakfast

Time 34m

Number Of Ingredients 11

1½ cup all-purpose flour
½ cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup canned crushed pineapple (with juice), partially drained
2 eggs, beaten
⅔ cup vegetable oil
1 tsp vanilla extract
1 cup raw grated carrots

Steps:

  • Preheat the oven to 350 degrees F. Line or grease a muffin pan.
  • Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
  • Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
  • Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

Nutrition Facts : Calories 194 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)



Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
  • Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
  • Sprinkle tops evenly with remaining 2 tablespoons coconut.
  • Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  • Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
  • Store in an airtight container at room temperature for 2 - 3 days, or freeze.

CARROT PINEAPPLE MUFFINS



Carrot Pineapple Muffins image

Make and share this Carrot Pineapple Muffins recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 cup sugar
2/3 cup vegetable oil or 2/3 cup canola oil
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated carrot
1 cup drained crushed pineapple

Steps:

  • Stir together sugar and oil.
  • Stir in the eggs until well combined.
  • Stir in vanilla.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  • Stir into sugar mixture just until combined.
  • Stir in carrots and pineapple just until combined.
  • Spoon into greased muffin tin, filling to top.
  • Bake in a preheated 375F oven for 20 minutes or until done.
  • Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

PINEAPPLE CARROT MUFFINS



Pineapple Carrot Muffins image

Make and share this Pineapple Carrot Muffins recipe from Food.com.

Provided by CookingMonster

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup sugar
2/3 cup oil
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 cup carrot, grated
1 cup crushed pineapple

Steps:

  • Mix in order given and bake at 350 degrees for 20-25 minutes.
  • You can use paper lined muffin cups, if you wish.

CARROT AND PINEAPPLE MUFFINS



Carrot and Pineapple Muffins image

Lovely, easy and moist

Provided by ctimson

Time 30m

Yield Makes Muffins

Number Of Ingredients 0

Steps:

  • 1. Preheat the oven to 180C/350F/Gas 4.
  • 2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
  • 3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.

DAIRY-FREE PINEAPPLE-CARROT MUFFINS



Dairy-Free Pineapple-Carrot Muffins image

Previously frozen pineapple is combined with carrots to make these light and airy muffins. These are great for a grab-and-go morning snack. Water replaces the traditional milk to keep this dairy free.

Provided by Bren

Time 1h5m

Yield 9

Number Of Ingredients 13

1 cup frozen pineapple chunks
4 tablespoons vegan butter (such as Earth Balance®)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup water
¼ cup white sugar
¼ cup light brown sugar
1 large egg
1 medium lemon, zested
½ teaspoon vanilla extract
1 cup grated carrot

Steps:

  • Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
  • Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
  • Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
  • Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 39.5 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 276 mg, Sugar 15.9 g

PINEAPPLE AND CARROT SURPRISE MUFFINS



Pineapple and Carrot Surprise Muffins image

Enjoy these delicious homemade muffins made with carrot and pineapple - ready in an hour. Perfect to be served at any time of the day!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 cup butter or margarine, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup shredded carrots (about 1 1/2 medium)
1 can (8 oz) crushed pineapple in juice, undrained
1 package (3 oz) cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
  • Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
  • In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
  • Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
  • Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 21 g, TransFat 1/2 g

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