Description
These Hawaiian Pineapple and Carrot Muffins are a delightful blend of sweet and savory. They are moist, flavorful, and perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- 1 cup crushed pineapple, well drained
- ½ cup shredded unsweetened coconut
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the shredded carrots, drained crushed pineapple, shredded coconut, and chopped nuts (if using).
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- These muffins freeze well for up to 3 months. Thaw at room temperature or in the microwave.
- For extra sweetness, you can add a simple glaze made from powdered sugar and pineapple juice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Hawaiian, Pineapple, Carrot, Muffins, Breakfast, Snack, Baked Goods