As many times as I’ve made muffins for the blog in the past, I’m really not a muffin girl.
I don’t know what it is – the only muffins I ever really L-O-V-E-D were the blueberry ones my mom would make for us on Sundays. Or the too-big-for-a-linebacker Otis Spunkmeyer monstrosities that were covered in sugar and had loads of calories in them. Hey, don’t judge – Otis knows what he’s doing. The muffins are legit!
Legit muffins or not though, these days I just can’t justify eating a muffin the size of my husband’s hand. Something about the lack of truly intense exercise and the belly that is slowly being squished by a big baby boy who is growing rapidly makes it hard to actually eat one whole muffin at a time.
Enter carrot pineapple muffins. I get to sneak in a few bites of fruit and veggies, even if I DO top them with butter. There’s a little sugar, but not as much as Senor Otis puts in his. They’re normal-human-sized, which means that I MAY even be able to fit TWO WHOLE MUFFINS in before feeling like I’m about to explode. Oh, and the batter makes a lot of muffins, which I think we all means is great for sharing more for me.
CARROT PINEAPPLE MUFFINS
- 1 cup crushed pineapple in juice
- 1 1/2 cups shredded carrots
- 1 cup plain yogurt (although vanilla would work well too if it’s what you have on hand, just use a little less sugar)
- 1 cup sugar
- 2 eggs
- 1 Tbsp vanilla
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
Preheat oven to 350. In a bowl stir together the pineapple, carrots, yogurt, sugar, eggs, and vanilla. There’s no reason to do it in any specific order – just mix the wet ingredients together. Sift in the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined. Line a muffin pan with liners (or spray with cooking spray) and fill each muffin cup about 3/4 of the way full (I use an ice cream scoop for consistency). Bake at 350 for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool slightly before devouring with a little butter on top.
Know what I just realized? If you’re feeling sassy and you like coconut you could add a little pinch on top of each muffin before baking. And methinks today is going to be a sassy kind of day!
Need help‼️
Is anyone familiar with substituting almond flour for regular❓
I know in 21 day fix cookbook they use almond flour exclusively for muffins but I just substituted it your recipe and they fell sunken and did not hold together.
Do I need more baking powder, or something???
Hey Debbie! The thing with nut flours is that they are much heavier than all-purpose or wheat flours, so subbing them is tricky. They require different ratios with the binding agents and liquids too! Here’s a great article: https://blog.kingarthurflour.com/2017/03/20/baking-with-almond-flour/
These muffins did not turn out well for me. The flavor wasn’t bad but something was off with the texture. It was more of a bun feeling than muffin. Is there supposed to be butter or oil maybe? I don’t know. They don’t come off the muffin liner nicely either. Disappointed.
I’m so sorry they didn’t turn out Christine! I know it’s not the answer you’re looking for, but I’m not sure how to help troubleshoot because this recipe always works out for me :/ It could have something to do with the amount of moisture in the carrots used. You could cut the yogurt with butter (1/4 cup melted butter, 3/4 cup yogurt) and see if that works. And maybe use the aluminum muffins liners – they always make for cleaner muffin removal 🙂
Hi, it says there is butter in the batter, but I don’t see it in the ingredient list. Can you help?
Hey Tiffany! I’m so glad you caught that – there actually ISN’T butter in the batter…I just topped them with it. Thanks so much for pointing it out!
This recipe is just so delicious! I followed the steps/ingredients and the result>>> DELICIOUS GOODNESS! My kids loved it.
I love the tablecloth you have with the photos. They look great with the muffins! Very creative.
I was just thinking “I would love these with some coconut” before I got to the bottom of the post and you said it too! I’m definitely feeling sassy 😉 Great recipe, I am bookmarking now!
Holy gorgeous pictures! Stunning!
Great muffin flavor!
These are like carrot cake without the cream cheese. How healthy! 😉
I love muffins! And love that there is pineapple in these 🙂
Ohh i know what you are talking about – i am hungry but i can’t as much as i want i have a few bites and i am stuffed but i am still hungry. . .it’s weird. So i wait an hour and have a few more bites :). There look fabulous, i tried making pineapple muffins with pineapple this past summer but they were horrible and stringy, you have the trick that you only used the juice,
Oh my, I love the sound of these!! I’m a sucker for carrot and pineapple combo…my kids would seriously love these too!
There were some muffins very similar to this at a coffee shop Ryan and I used to go to in grad school, and he LOVED them…I should make these for him as a surprise 🙂
Oh man, I bet those are so moist and tasty!
Those look and sound great. And love that you didn’t add raisins!
Such a great combination of flavors–and good for you, too. so have two!
They sound delicious – and with no butter or oil in the recipe!
Yum! My favorite carrot cake recipe lightened up and in muffin form! Thanks, Heather!
Yum! Carrot and pineapple muffins sound really tasty. I love carrot juice mixed in with other fruit juices; this seems like it’d be the same kind of refreshing-ness!