This is my version of a morning glory muffin but with all the ingredients that you have sitting around the house! Okay, perhaps you don’t have crushed pineapple sitting around!? But that’s how these muffins got created. I had leftover pineapple from another recipe that I didn’t know what to do with and the next thing you know I’m whipping up a new muffin recipe!
What I love about this recipe is how the shredded coconut gives a chewiness to the muffin, while the chopped pecans add a little crunch! Meanwhile, the pineapple adds extra moisture and every once in a while you get a sweet little pineapple chunk. Every bite has its own profile of flavours! The key to this recipe is to keep your pecans, coconut, carrots, and pineapple on the chunkier side.
- Crushed pineapple
- Shredded coconut
- Granulated sugar
- Vegetable oil
- Orange juice
- Whole-wheat flour
- All-purpose flour
- Baking powder & baking soda
New to Making Muffins?
If you’re not familiar with making muffins, let me tell you they are super easy to make! There’s no need for a mixer or pulling out any fancy appliances, just a few bowls and a spoon is all that you will need. You’ll need a cheese grater to shred up a carrot though, does that count?
Always remember not to overmix your batter. I’ve said it before and I’ll say it again; the more you mix the batter the denser and tougher the muffin gets! Just mix your ingredients until incorporated and stop before you stir that batter one last time!
When making these pineapple and carrot muffins you have to be careful with the amount of liquid in the crushed pineapple (or else you’ll have a soggy muffin). There is a lot of pineapple juice in the can that ends up filling space in your measuring cup (instead of crushed pineapple). So to avoid extra juice in your muffins use a fork to scoop the top of the pineapple out of the can. Once you’ve filled your 1/2 cup, press your fork down on top of the pineapple and tilt your measuring cup over a bowl (or back into the can). You should start to see pineapple juice drain from the measuring cup. Add more pineapple to fill any extra space. You can also use a strainer, but I find this method easier on clean up.
How To Make Pineapple Carrot Muffins
Step One: In a bowl add grated carrot, pineapple, coconut, and chopped pecans. Add sugar, eggs, vegetable oil, and orange juice, whisk to combine. In a separate bowl, add your dry ingredients and mix to combine. Now, add dry ingredients to wet ingredients and mix togetehr.
Step Two: Scoop batter into muffin cups and bake until muffins are set and a toothpick inserted in the middle comes out clean.Print
Pineapple and Carrot Muffins
These pineapple and carrot muffins are chewy, moist, crunchy and super flavourful! They are filled with pecans, coconut, carrots and pineapple with whole-wheat flour, cinnamon and nutmeg. These muffins are best enjoyed the day of to obtain that chewiness, although they will last 3 days.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 mins
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Canadian
- 1/2 cup grated carrot, approx. 1 medium to large carrot
- 1/2 cup crushed pineapple
- 1/2 cup shredded coconut, sweetened
- 1/2 cup pecans, roughly chopped
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup orange juice
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat your oven to 350˚F. Line a muffin tin with cupcake liners and set it aside.
- In a large bowl add grated carrot, pineapple, coconut, and chopped pecans. Add sugar, eggs, vegetable oil, and orange juice, whisk to combine all ingredients.
- In a separate bowl, add whole-wheat flour, all-purpose flour, cinnamon, nutmeg, baking powder, baking soda and salt. Mix ingredients together.
- Add dry ingredients to wet ingredients and mix just until combined.
- Scoop batter into prepared muffin cups, approx. three-quarters full.
- Bake for 18 – 22 minutes or until muffins are set and a toothpick inserted in the middle comes out clean. Let muffins cool in the baking tin.
Store in a tin for 3 – 4 days.
These muffins will not have big tops, they will be more on the flatter side due to all the moisture. So don’t panic if your muffins look flat (that’s the way they are supposed to look).
Muffins also freeze well. Store in an airtight container.
- Serving Size: 1
- Calories: 217
- Sugar: 2.3g
- Sodium: 161mg
- Fat: 14.4g
- Saturated Fat: 3.2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 19.9g
- Fiber: 3g
- Protein: 3.5g
- Cholesterol: 0
Keywords: Carrot Muffins, Muffins, Pineapple Muffins, Breakfast, Treat, Tropical
Yes, you can make the pineapple carrot batter up the night ahead, store covered in the refrigerator and bake fresh muffins in the morning. Make sure not to re-mix the batter, as you don’t want to overdevelop the glutens in the batter (which will cause a dense muffin).
These muffins are on the flatter side as they have a lot of ingredients with moisture and less flour to balance it. If you find the muffins are too flat it may be because there is too much liquid in either your carrots or pineapple. If this is the case, use a cheesecloth to ring out extra juice from the carrots or use a sieve to drain the crushed pineapple.
These pineapple carrot muffins are very similar to morning glory muffins with a few changes. Both have a combination of whole wheat flour, carrots, nuts, orange juice and coconut. Morning glory muffins normally contain raisins, and chopped apples whereas these muffins omit the two.
You may also like: