Carrot Pineapple Muffins

by Melody Thacker, in Recipes (5 Comments)

We love these carrot muffins, they have the perfect amount of cinnamon and are on the sweet side. They are like mini-carrot cakes. Fall is a great time to bake them when there’s an abundance of fresh, juicy carrots.  I usually double or 4 times the recipe and freeze some of them to enjoy later.  If you want to be fancy top them with cream cheese icing. You’ll find a printer-friendly version of the recipe below.

Carrot Pineapple Muffins Recipe

• 1 & 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon Watkins cinnamon
• 1/2 teaspoon salt
• 1 teaspoon Watkins Baking Vanilla Extract
• 2 eggs
• 2/3 cup vegetable oil
• 1 cup grated carrot
• 1/2 cup crushed pineapple with juice
• 1/4 cup coconut or finely chopped nuts (optional)

Carrot Pineapple Muffins Directions

1. Preheat oven to 400 F.
2. Sift dry ingredients into a bowl.
3. In a separate bowl beat together eggs, oil, and vanilla.
4. Add egg mixture to flour mixture, and stir until just combined.
5. Add carrots, pineapple, and juice. And coconut or nuts if desired. Mix well.
6. Fill muffin cups and bake for approximately 20 minutes until done.
7. Cool on a wire rack and enjoy.
8. Store in an airtight container.

Make 12 muffins.