Pineapple Carrot Muffins
Pineapple Carrot Muffins, from Cooking Matters, combine sweet canned pineapple and grated carrots for a moist, flavorful treat that's perfect for any time of the day.
Ingredients
- 1 Carrot Medium
- 1 cup Pineapple Canned, crushed with juice
- 5 Tablespoon Canola Oil
- ¼ cup Water Cold
- 1 Tablespoon White Distilled Vinegar
- ¾ cup All-Purpose Flour
- ¾ cup Whole Wheat Flour
- ½ cup Brown Sugar Packed
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- Non-Stick Cooking Spray
- 1 pinch Nutmeg Optional; or pumpkin pie spice or apple pie spice
Equipment
- Oven
- Vegetable Peeler
- Grater
- Mixing Bowl
- Muffin Pan
Instructions
- Preheat oven to 350°F.
- Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
- In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
- Add wet ingredients to dry ingredients. Mix until just combined.
- Coat muffin pan with non-stick cooking spray. Fill each muffin cup about ¾ full with batter.
- Bake on middle rack of oven until muffin tops are golden brown and a toothpick or butter knife inserted comes out clean, about 20-25 minutes.
Video
Nutrition
Nutrition Facts
Pineapple Carrot Muffins
Amount per Serving
Calories
153
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
98
mg
4
%
Potassium
61
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
858
IU
17
%
Vitamin C
7
mg
8
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, AP Flour, Baking Soda, Brown Sugar, Canola Oil, Carrot, Carrots, Cinnamon, Ground Cinnamon, Muffins, Nutmeg, Pineapple, Salt, Shredded Carrot, Water, Wheat Flour, White Distilled Vinegar, Whole Wheat Flour