Pineapple and Carrot Muffins

12 servings


  • 1 medium carrot
  • 1 cup canned crushed pineapple with juice
  • 5 Tablespoons canola oil
  • ¼ cup cold water
  • 1 Tablespoon white distilled vinegar
  • 1 ½ cups all purpose flour
  • ¾ cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
  • Non stick cooking spray

Optional Ingredients:

  • ½ cup chopped walnuts (or ½ cup raisins)
Pineapple and Carrot Muffins


  1. Preheat oven to 350 F.
  2. Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
  3. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
  4. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
  5. Add wet ingredients to dry ingredients. Mix until just combined.
  6. If using walnuts or raisins, gently stir in now.
  7. Coat muffin pan with non stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20 25 minutes.

Chef’s notes:

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