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