These pineapple and carrot muffins are chewy, moist, crunchy and super flavourful! They are filled with pecans, coconut, carrots and pineapple with whole-wheat flour, cinnamon and nutmeg. These muffins are best enjoyed the day of to obtain that chewiness, although they will last 3 days.
This is my version of a morning glory muffin but with all the ingredients that you have sitting around the house! Okay, perhaps you don’t have crushed pineapple sitting around!? But that’s how these muffins got created, I had leftover pineapple from another recipe that I didn’t know what to do with. Next thing you know I’m whipping up a new muffin recipe!
What I love about this recipe is how the shredded coconut gives a chewiness to the muffin, while the chopped pecans add a little crunch! Meanwhile, the pineapple adds extra moisture and every once in a while you get a sweet little pineapple chunk. Every bite has its own profile of flavours! The key to this recipe is to keep your pecans, coconut, carrots, and pineapple on the chunkier side.
New to making muffins?
If you’re not familiar with making muffins, let me tell you they are super easy to make! There’s no need for a mixer or pulling out any fancy appliances, just a few bowls, and a spoon. You’ll need a cheese grater to shred up a carrot though, does that count?
Always remember not to overmix your batter. I’ve said it before and I’ll say it again; the more you mix the batter the denser and tougher the muffin gets! Just mix your ingredients until incorporated and stop before you stir that batter one last time!
Tip:
When making these pineapple and carrot muffins you have to be careful with the amount of liquid in the crushed pineapple (or else you’ll have a soggy muffin). There is a lot of pineapple juice in the can that ends up filling space in your measuring cup (instead of crushed pineapple). So to avoid extra juice in your muffins uses a fork to scoop the top of the pineapple out of the can. Once you’ve filled your 1/2 cup, press your fork down on top of the pineapple and tilt your measuring cup over a bowl (or back into the can). You should start to see pineapple juice drain from the measuring cup. Add more pineapple to fill any extra space. You can also use a strainer, but I find this method easier on clean up.
Pineapple and Carrot Muffins
These pineapple and carrot muffins are chewy, moist, crunchy and super flavourful! They are filled with pecans, coconut, carrots and pineapple with whole-wheat flour, cinnamon and nutmeg. These muffins are best enjoyed the day of to obtain that chewiness, although they will last 3 days.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 mins
- Yield: 12 1x
- Category: Breakfast
- Cuisine: Canadian
Ingredients
- 1/2 cup grated carrot, approx. 1 medium to large carrot
- 1/2 cup crushed pineapple
- 1/2 cup shredded coconut, sweetened
- 1/2 cup pecans, roughly chopped
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup orange juice
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350˚F. Line a muffin tin with cupcake liners and set it aside.
- In a large bowl add grated carrot, pineapple, coconut, and chopped pecans. Add sugar, eggs, vegetable oil, and orange juice, whisk to combine all ingredients.
- In a separate bowl, add whole-wheat flour, all-purpose flour, cinnamon, nutmeg, baking powder, baking soda and salt. Mix ingredients together.
- Add dry ingredients to wet ingredients and mix just until combined.
- Scoop batter into prepared muffin cups, approx. three-quarters full.
- Bake for 18 – 22 minutes or until muffins are set and a toothpick inserted in the middle comes out clean.
Notes
Store in a tin for 3 – 4 days.
Muffins also freeze well. Store in an airtight container.
Nutrition
- Serving Size: 1
- Calories: 217
- Sugar: 2.3g
- Sodium: 161mg
- Fat: 14.4g
- Saturated Fat: 3.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 19.9g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 0
Keywords: Carrot Muffins, Muffins, Pineapple Muffins, Breakfast, Treat, Tropical
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Hi Alie! My family really enjoyed these muffins as something different from our regular banana or blueberry muffins. They reminded us of carrot cake but healthier! A quick question for you – should you drain your pineapple or is some pineapple liquid ok to use?
★★★★★
Hi Jane, that’s so nice to hear. Thank you for sharing. 🙂 Great question and yes it’s totally fine to have some liquid with the crushed pineapple, it’s actual better that way and gives a little more moisture and flavour to the recipe. I would just be careful of adding too much juice. Enjoy!