Carrot Pineapple Muffins
Add a can of crushed pineapple to a carrot muffin batter for extra moisture and flavour.
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.
Video
Nutrition
Calories: 247kcalCarbohydrates: 39gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 25mgSodium: 233mgPotassium: 171mgFiber: 2gSugar: 18gVitamin A: 2901IUVitamin C: 4mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!