Healthy Pineapple Carrot Muffins are easy to make and perfectly moist! Loaded with shredded carrots, naturally sweetened with with honey + fruit, and made with whole grains. The perfect healthy breakfast muffin!
You all know I love a good veggie-loaded muffin recipe. And so do you, since they are always some of my most popular recipes! And I totally get it. Muffins are easy to make, perfectly portioned, great for meal prep, and can be a wonderful vessel for getting veggies in at breakfast.
Well, let’s add these Healthy Pineapple Carrot Muffins to your baking line-up, mkay?
Inspired by my Healthy Carrot Cake Bread, these muffins are fluffy, moist, and just so darn delicious. Easy to mix up in about 10 minutes, they bake to perfection in just 20 minutes…making them a great thing to whip up during meal prep! Healthier than the traditional carrot muffin recipe since these muffins are naturally sweetened with honey or maple syrup and crushed pineapples, have 2 cups of shredded carrots in them, and are made with white whole wheat flour. This recipe makes a batch of 12, so bake some today for snack and enjoy them for an easy grab-and-go breakfast for days to come!
I don’t have white whole wheat flour. What else can I use?
You can easily make your own white whole wheat flour. Simply combine 1 cup all-purpose flour and 1 cup of whole wheat flour and you are good to go for these pineapple carrot muffins. You can also just use all-purpose flour. Whole wheat flour is also okay to use, but I found it makes for denser muffins. And I am all about the fluffy muffins!
Can these muffins be made in a loaf pan?
Yes! Spread the batter in a parchment paper lined loaf pan. Bake at the same temperature until golden brown and a toothpick inserted into the center comes out clean, about 50 to 55 minutes. Allow to cool for at least 30 minutes before slicing. Allow to cool completely for best results.
Chef’s Tips and Tricks
Let them cool for a bit before enjoying.
I know nothing is better than a piping hot muffin fresh from the oven, but baked goods are still cooking when they are removed from the oven. As they cool, these pineapple carrot muffins will firm up and finished setting. Biting into one of these muffins might make you think they are soggy in the middle and need longer to bake, when they actually are done!
Don’t over mix the batter.
One thing I love about these muffins is how fluffy they are! But the key to that fluff is to mix the wet and dry ingredients together until JUST combined. Over mixing can lead to dense, flat muffins and that can be a kinda bummer.
How to store these muffins
These pineapple carrot muffins will be okay on your countertop for a day or so. However, if you plan to enjoy them for several days, I highly suggest storing these muffins in an airtight container in your refrigerator. Because they are so moist, storing them in the refrigerator will keep them fresher longer and prevent molding.
Or, you can freeze these muffins. They freeze really well, so they are great for stocking up your freezer with. I like to store them in a large freezer bag or freezer-safe large container.
To defrost, I like to take them out of the freezer and leave them on the counter to thaw overnight. Or if you want one NOW, you can warm a muffin in the microwave for about 20-30 seconds.
Don’t have white whole wheat flour? Use 1 cup of all-purpose flour and 1 cup of regular whole wheat flour. You can also use all all-purpose flour.
Make them gluten free. Use a cup-for-cup style gluten free flour blend to easily make these muffins gluten free.
Add raisins. These muffins remind me of carrot cake in flavor, so adding raisins to the batter would be a beautiful addition.
Add chopped nuts. Like walnuts or pecans.
Make them egg-free by replacing the eggs with 2 flax eggs.
Other veggie-packed muffin recipes you will love…
- Pumpkin Protein Muffins
- Blueberry Avocado Muffins
- Healthy Chocolate Muffins (with veggies!)
- Healthy Zucchini Lemon Muffins
- Sweet Potato Peanut Butter Muffins
- Oatmeal Green Smoothie Muffins
Loving these carrot muffins and are hungry for more?
Pineapple Carrot Muffins
- muffin pan
- 2 cups grated carrots from 2 medium-sized peeled carrots
- 14 ounce can crush pineapple drained
- 2 large eggs
- ⅓ cup avocado oil or light olive oil or vegetable oil
- ⅓ cup maple syrup or honey
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- Preheat oven to 350℉. Line a 12-hole muffin tin with parchment paper liners or grease with oil.
- In a large bowl, mix carrot, drained pineapple, eggs, oil, maple syrup, and vanilla until well combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Dump the dry ingredients into the large bowl with the wet ingredients. Mix until just combined. Do not over mix.
- Portion the batter into the prepared muffin tin.
- Bake until golden brown and a toothpick inserted into the center of one muffin comes out clean, 20 to 22 minutes. Allow to cool for at least 10 minutes before enjoying.
- Once cool completely, store in fridge for 4-5 days or in freezer for up to a month.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!