Carrot Pineapple Muffin

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These sweet and tender muffins are bursting with pineapple flavor! You’ll love that they’re 100% whole wheat and that they have only 1/4 cup of added sweeteners. Make a double batch and freeze some for quick breakfast or lunchbox options!

Carrot Pineapple Muffin

These easy whole grain muffins are bursting with fresh flavor! These muffins taste a little like a carrot cake for pineapple lovers.
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Course: Breakfast
Cuisine: American
Keyword: Carrot Pineapple Muffin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 158kcal

Ingredients

  • 12 standard cupcake liners
  • 1/4 cup honey
  • 1/3 cup olive oil
  • 1 ⅓ cup canned crushed pineapple unsweetened, with juice
  • 1 medium carrot
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350°F. Place cupcake liners into muffin pan. Grate carrot.
  • Stir together honey, oil, pineapple, and carrot. 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 wet mixture and stir just until combined.
  • Spoon into prepared muffin tin, filling a little more than 3/4 full.
  • Bake for 20-25 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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Nutrition

Calories: 158kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 2g | Sugar: 10g

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6 Comments

Hi Jamie! I’m not confident it would work as a 1:1 substitution. I’ve just never tried it before myself. But we’re all about experimenting… if you try it let us know how it turns out!

Hi Carolina, I think that would work, but you might want to run the pineapple through a food processor so it’s finely-chopped.

I can’t find white whole wheat flour anywhere, can I sub all whole wheat flour or all whole wheat pastry flour? I’m fine with the taste and texture of whole wheat flour in my baked goods.
Also can I sub zucchini for the carrots?