Bake a batch of these Carrot Pineapple Muffins for a soft, moist breakfast or snack that's packed with wholesome ingredients. Combine sweet carrots, crushed pineapple, Greek yogurt, and warm spices to create tender muffins with just the right amount of sweetness in every bite. Enjoy them fresh from the oven, pack them into lunchboxes, or make them ahead for an easy grab-and-go breakfast throughout the week.
Recipe at a glance
- Recipe: Carrot Pineapple Muffins
- Total Time: 40 minutes
- Servings: 15 muffins
- Difficulty: Easy
- Best For: Breakfast, snacks, lunchboxes, meal prep, and brunch
- Main Ingredients: Carrots, crushed pineapple, Greek yogurt, raisins, flour, warm spices, and eggs
- Make-Ahead Friendly: Yes! Bake a batch ahead of time and enjoy them throughout the week, or freeze extras for a quick breakfast or snack.
- Serve With: Butter, cream cheese, Greek yogurt, fresh fruit, or your morning coffee
- Why You'll Love It: Sweet carrots, juicy crushed pineapple, creamy Greek yogurt, and warm spices create incredibly moist muffins with plenty of flavor in every bite.
- Perfect For: Using up a can of crushed pineapple, meal prepping breakfasts, or packing into school and work lunches.
- Pairs Well With: Fresh fruit salad, scrambled eggs, smoothies, or a hot cup of coffee or tea.
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Ingredients
Find below the list of ingredients I used to make my Carrot Pineapple Muffins recipe.
- Carrots
- Canned Crushed Pineapple
- All-purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Large eggs
- Plain Greek Yogurt
- Canola Oil
- Vanilla Extract
- Raisins (optional)
See recipe card for quantities.
How to make Carrot Pineapple Muffins
- Preheat the oven to 350°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk together the eggs and sugar until dissolved. Whisk in the Greek yogurt, oil, vanilla, and the entire can of crushed pineapple with its juice.
4. Add the dry ingredients and gently stir with a rubber spatula until just combined. Avoid overmixing; a few streaks of flour are fine.
5. Fold the grated carrots and raisins into the muffin batter.
6. Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle with coarse sugar, oats, or chopped nuts if desired.
7. Bake for 25–27 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Storing the muffins
Store the Carrot Pineapple Muffins in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Place a paper towel in the container to help absorb excess moisture and keep the muffins from becoming soggy. Freeze the cooled muffins in a freezer-safe bag or airtight container for up to 3 months. Thaw them at room temperature or warm them in the microwave for 20–30 seconds before serving for a freshly baked taste.
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Discover more delicious ways to use pineapple with Chicken Teriyaki Pineapple Bowls, where juicy pineapple adds a sweet and savory twist to an easy weeknight dinner. Serve Pineapple Corn Salsa alongside grilled meats or tacos for a fresh, vibrant side that's packed with tropical flavor. Top your next homemade pizza with Veggies Pizza with Pineapple for a colorful combination of sweet pineapple and fresh vegetables. Bake a batch of Carrot Cake Zucchini Muffins when you're craving another moist, vegetable-packed muffin that's perfect for breakfast or snacking. Treat yourself to Chocolate Cottage Cheese Muffins for a protein-rich chocolate muffin that's just as easy to make and ideal for meal prep.
Recipe
Carrot Pineapple Muffins
Equipment
- 2 12-cavity Muffin Pan
Ingredients
Dry Ingredients
- 2½ cups All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
Wet Ingredients
- 2 large Eggs
- 1 cup Granulated Sugar
- ½ cup Canola oil
- ½ cup Greek yogurt
- 2 teaspoon Vanilla Extract
- 398 ml Crushed pineapple
- 2 cups Carrots grated
- ½ cup Raisins optional
Instructions
- Preheat the oven to 350°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk together the eggs and sugar until dissolved. Whisk in the Greek yogurt, oil, vanilla, and the entire can of crushed pineapple with its juice.
- Add the dry ingredients and gently stir with a rubber spatula until just combined. Avoid overmixing; a few streaks of flour are fine.
- Fold the grated carrots and raisins into the muffin batter.
- Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle with coarse sugar, oats, or chopped nuts if desired.
- Bake for 25–27 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
