Pineapple Carrot Muffins

Servings: 12, Total Time: 40 minutes

A photo of a group of muffins on a wooden plate

Prep Time: 40 Minutes

Number of Servings: 12

Calories per Serving: 176

Ingredients

  • Non-stick cooking spray
  • 1 medium carrot (shredded) (about 1 cup)
  • 1 cup canned crushed pineapple with juice
  • 5 tablespoons canola oil
  • 1/3 cup cold water
  • 1 tablespoon white distilled vinegar
  • 1 ½ cups all-purpose flour or whole wheat flour
  • ¾ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Optional Ingredients:
  • ¼ cup walnuts (chopped)
  • ½ cup raisins
  • Pinch of pumpkin pie spice or apple pie spice

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and gather and prepare ingredients.  
  2. Spray a muffin tin with non-stick cooking spray. 
  3. In a medium bowl, add the pineapple with juice, oil, vinegar, water, and shredded carrot. Mix until combined.  
  4. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg.  
  5. Add the wet ingredients to the dry, mixing until just combined.  
  6. If using, add the nuts and/or raisins, stir them in gently. 
  7. Using a ¼ cup measure, fill the prepared muffin tin with batter. 
  8. Place muffins in the preheated oven and bake for about 20-25 minutes or until a knife or toothpick inserted in the middle comes out clean.  
  9. Allow to cool completely before removing from muffin tin. Enjoy! 

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