Carrot Pineapple Muffin

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Carrot Pineapple Muffin

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Course: Breakfast
Cuisine: American
Keyword: Carrot Pineapple Muffin
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12


  • 12 standard cupcake liners
  • 8 tablespoon sugar
  • 5 tablespoon olive oil
  • 1/3 cup applesauce, unsweetened
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup flour, all-purpose
  • 3/4 cup flour, whole wheat
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 medium carrot
  • 1 cup pineapple, canned in 100% juice


  • Preheat oven to 375°F. Place cupcake liners into muffin pan. Grate carrot and drain pineapple; set aside.
  • Stir together sugar, oil, and applesauce. Add eggs and vanilla and stir until well combined.
  • In a separate bowl, combine flours, baking powder, baking soda, cinnamon, and salt.
  • Add dry ingredients to sugar mixture and stir just until combined.
  • Fold in carrot and pineapple, then spoon into prepared muffin tin, filling a little more than 3/4 full.
  • Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
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