Tropical Pineapple & Carrot Muffins with a Sweet Twist

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These Hawaiian Pineapple Carrot Muffins are a delightful tropical treat, offering the perfect balance of juicy pineapple, sweet carrots, and a hint of warm spices. The addition of crushed pineapple brings moisture and a burst of flavor, while the shredded carrots add a soft texture and subtle earthiness. Topped with a few chopped nuts, these muffins are both satisfying and delicious, perfect for breakfast, an afternoon snack, or even a light dessert.

  1. Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined.
  4. Gently fold in the shredded carrots and crushed pineapple until evenly mixed. If using, fold in the chopped walnuts or pecans.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  6. Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 210 kcal per muffin | Servings: 12 muffins

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