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Tropical Delight: Hawaiian Pineapple and Carrot Muffins

These Hawaiian pineapple and carrot muffins offer a delightful blend of tropical sweetness and moist texture, making them an ideal treat for brunch or casual g…

Ingredients

  • 1 cup crushed pineapple drained
  • 1 cup grated carrots
  • 1 ½ cups all-purpose flour
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
  • In a large mixing bowl, combine the grated carrots and drained crushed pineapple.
  • In a separate bowl, whisk together the flour, sugars, baking soda, baking powder, and salt.
  • In another bowl, beat the eggs with oil and vanilla until well combined.
  • Add the wet ingredients mixture to the carrots and pineapple, then mix until just combined.
  • Gently fold in the dry ingredients until no streaks of flour remain.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.