Carrot Pineapple Muffins

by Heather on November 29, 2011

As many times as I’ve made muffins for the blog in the past, I’m really not a muffin girl.

I don’t know what it is – the only muffins I ever really L-O-V-E-D were the blueberry ones my mom would make for us on Sundays.  Or the too-big-for-a-linebacker Otis Spunkmeyer monstrosities that were covered in sugar and had loads of calories in them.  Hey, don’t judge – Otis knows what he’s doing.  The muffins are legit!


Legit muffins or not though, these days I just can’t justify eating a muffin the size of my husband’s hand.  Something about the lack of truly intense exercise and the belly that is slowly being squished by a big baby boy who is growing rapidly makes it hard to actually eat one whole muffin at a time.

Enter carrot pineapple muffins.  I get to sneak in a few bites of fruit and veggies, even if there IS butter in the batter.  There’s a little sugar, but not as much as Senor Otis puts in his.  They’re normal-human-sized, which means that I MAY even be able to fit TWO WHOLE MUFFINS in before feeling like I’m about to explode.  Oh, and the batter makes a lot of muffins, which I think we all means is great for sharing more for me.


  • 1 cup crushed pineapple in juice
  • 1 1/2 cups shredded carrots
  • 1 cup plain yogurt (although vanilla would work well too if it’s what you have on hand, just use a little less sugar)
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon

Preheat oven to 350.  In a bowl stir together the pineapple, carrots, yogurt, sugar, eggs, and vanilla.  There’s no reason to do it in any specific order – just mix the wet ingredients together.  Sift in the flour, baking powder, baking soda, salt, and cinnamon and stir until just combined.  Line a muffin pan with liners (or spray with cooking spray) and fill each muffin cup about 3/4 of the way full (I use an ice cream scoop for consistency).  Bake at 350 for 20-25 minutes, or until a toothpick inserted comes out clean.  Let cool slightly before devouring with a little butter on top.

Know what I just realized?  If you’re feeling sassy and you like coconut you could add a little pinch on top of each muffin before baking.  And methinks today is going to be a sassy kind of day!

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{ 15 comments… read them below or add one }

1 Kellie @ Blackboard Kitchen November 29, 2011

Yum! Carrot and pineapple muffins sound really tasty. I love carrot juice mixed in with other fruit juices; this seems like it’d be the same kind of refreshing-ness!


2 Kim in MD November 29, 2011

Yum! My favorite carrot cake recipe lightened up and in muffin form! Thanks, Heather!


3 Claire @ Live and Love to Eat November 29, 2011

They sound delicious – and with no butter or oil in the recipe!


4 Elle November 29, 2011

Such a great combination of flavors–and good for you, too. so have two!


5 Lisa @ Life in Green November 29, 2011

Those look and sound great. And love that you didn’t add raisins!


6 Kelli H (Made in Sonoma) November 29, 2011

Oh man, I bet those are so moist and tasty!


7 Anna @ On Anna's Plate November 29, 2011

There were some muffins very similar to this at a coffee shop Ryan and I used to go to in grad school, and he LOVED them…I should make these for him as a surprise :-)


8 Aggie November 29, 2011

Oh my, I love the sound of these!! I’m a sucker for carrot and pineapple combo…my kids would seriously love these too!


9 Delishhh November 29, 2011

Ohh i know what you are talking about – i am hungry but i can’t as much as i want i have a few bites and i am stuffed but i am still hungry. . .it’s weird. So i wait an hour and have a few more bites :). There look fabulous, i tried making pineapple muffins with pineapple this past summer but they were horrible and stringy, you have the trick that you only used the juice,


10 Estela @ Weekly Bite November 29, 2011

I love muffins! And love that there is pineapple in these :)


11 Gina @ Running to the Kitchen November 29, 2011

These are like carrot cake without the cream cheese. How healthy! ;)


12 Maria November 29, 2011

Great muffin flavor!


13 Jessica @ How Sweet November 29, 2011

Holy gorgeous pictures! Stunning!


14 Bianca @ Confessions of a Chocoholic November 29, 2011

I was just thinking “I would love these with some coconut” before I got to the bottom of the post and you said it too! I’m definitely feeling sassy ;) Great recipe, I am bookmarking now!


15 JenMarie November 30, 2011

I love the tablecloth you have with the photos. They look great with the muffins! Very creative.


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