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4 from 8 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Carrot Pineapple Muffin
Servings: 12
Calories: 158kcal


  • 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 grated
  • 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


  • 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.


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