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Hawaiian Pineapple Carrot Muffins – A Tropical Twist on a Classic Treat


  • Author: WAFA LI

Ingredients

• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar or coconut sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 egg
• ⅓ cup vegetable oil or melted coconut oil
• ¼ cup milk (dairy or plant-based)
• ½ cup crushed pineapple, well-drained (save juice for smoothies!)
• ½ cup grated carrots
• ¼ cup shredded coconut (unsweetened or sweetened)
• ¼ cup chopped macadamia nuts or walnuts (optional)


Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat egg, then mix in oil, milk, pineapple, and carrots until well combined.
  4. Pour wet ingredients into dry and stir just until moistened (don’t overmix).
  5. Fold in shredded coconut and nuts if using.
  6. Divide batter evenly among muffin cups (about ¾ full).
  7. Bake 18–22 minutes, until a toothpick comes out clean.
  8. Let cool in the pan 5 minutes, then transfer to a wire rack.

Optional glaze: Whisk ½ cup powdered sugar with 1 tbsp pineapple juice. Drizzle over cooled muffins!

💡 Perfect for brunch, lunchboxes, or a taste of the tropics on a gray day!

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 12 muffins , Calories : 150 , Net Carbs: 19g , Fats: 8g , Protein: 2g