Pineapple and Carrot Muffins

Pineapple Carrot Muffins

5 from 2 reviews

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.


Units Scale
  • 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


  1. Preheat your oven to 350˚F. Line a muffin tin with cupcake liners and set it aside.
  2. 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.
  3. In a separate bowl, add whole-wheat flour, all-purpose flour, cinnamon, nutmeg, baking powder, baking soda and salt. Mix ingredients together.
  4. Add dry ingredients to wet ingredients and mix just until combined.
  5. Scoop batter into prepared muffin cups, approx. three-quarters full.
  6. 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.


Keywords: Carrot Muffins, Muffins, Pineapple Muffins, Breakfast, Treat, Tropical

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