Moist Carrot Pineapple Muffins

These carrot pineapple muffins are the kind of snack I love having around for busy mornings. I’m usually more of a savory person, but when something is soft, lightly spiced, and not overly sweet like this, I’m very interested.

If you enjoy tropical breakfast bakes like this, you might also like this Toasted Coconut Banana Bread Recipe. But these carrot cake muffins are especially good when you want something easy that feeds a crowd.

Jump to:

• Video Instructions
• Try These Easy Carrot Pineapple Muffins
• Why You’ll Love These
• Ingredients
• How to Make Carrot Cake Muffins
• Recipe Tips
• What Can You Serve With These?
• FAQs
• Recipe

Video Instructions

Try These Easy Carrot Pineapple Muffins

I like recipes that use everyday ingredients but still feel a little special. This carrot muffins with pineapple recipe does exactly that with carrots, pineapple, coconut, and banana all working together for great flavor, satisfying even the most picky eater.

They’re perfect for weekends, brunch tables, or grabbing quickly during the week when you need something with coffee.

Why You’ll Love These

• Super easy: I love that the batter comes together with simple bowls and no fuss.
• Great flavor: Carrot, pineapple, coconut, and banana all work beautifully together.
• Perfect Texture: Soft muffins with a crunchy oat topping.
• Good for sharing: This batch makes enough for family or friends.

Ingredients

• Carrots: Freshly grated carrots keep the muffins moist.
• Banana: Adds softness and natural sweetness.
• Pineapple: Gives moisture and extra flavor.
• Coconut flakes: Adds texture and sweetness.
• Brown sugar: Gives warmth and richness.
• Flour & spices: The base with cinnamon, ginger, and nutmeg.
• Butter & oats: Used for the streusel topping.
• Walnuts (optional): Nice if you enjoy extra crunch.

How to Make Carrot Cake Muffins

1. Preheat the oven to 425°F (220°C). Line two 12-well muffin pans with about 16 paper liners and set aside.

2. In a medium bowl, stir together the flour, baking powder, cinnamon, ginger, nutmeg, and salt, and set aside.

3. In a large bowl, using a whisk, mix together bananas and brown sugar to combine. Slowly add the oil while whisking. 

4. Then, add the eggs and whisk to combine. Add the pineapple juice and vanilla as well. Then, add the flour mixture and whisk until thoroughly combined. 

5. Finally, add the carrots, pineapples, and coconut flakes and whisk just to incorporate and set aside.

6. In a medium bowl, use your fingers to combine the flour, brown sugar, oats, cinnamon, and butter until the mixture is crumbly. Do not overwork; otherwise, it will become a paste rather than crumbs.

7. Spoon the batter into the prepared wells until almost full and top with the streusel. You will end up with about 16 muffins. 

8. Bake at 425°F (220°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (175°C) and bake for another 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Remove from the oven, let cool in the pan for 15 minutes, and then transfer to a wire rack to cool completely before serving. 

10. Store in an airtight container at room temperature for 1 day, in the refrigerator for up to 3 days, or freeze for up to 2 months.

Recipe Tips

• I grate the carrots finely because it gives a softer muffin.
• If I want an even fluffier texture, I sometimes use an electric mixer just briefly for the wet ingredients.
• Don’t overmix once the flour goes in or the muffins become heavier.

What Can You Serve With These?

• Coffee
• Tea
• Butter
• Greek yogurt
• Fresh fruit

FAQs

Recipe

This recipe was originally published on March 6th, 2019, but has been reworked and improved based on readers' feedback.