Carrot Pineapple Muffins

5 from 17 votes

Carrot pineapple muffins are moist, soft, and so easy to make. Expect a perfect harmony of carrots, pineapple, coconut, and banana. Every bite is heavenly. The oat crumb topping adds a nice crunch on top. They are one of my favorite muffins for breakfast and brunch, and they easily feed a crowd.

Prep Time30

Cook Time17

Total Time47

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 268kcal

Author: Sabine

Ingredients

Muffins

2 cups all-purpose flour, spooned and leveled
2 ½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup mashed bananas (about 1 large banana)
¾ cup packed dark or light brown sugar
½ cup canola or vegetable oil
2 large eggs
½ cup pineapple juice (from the canned, drained pineapple chunks)
2 teaspoon vanilla extract
1 ½ cups freshly, finely shredded carrots - not packed
¾ cup drained pineapple chunks - about ¼ inch (0.5cm) in size
½ cup coconut flakes

Streusel

½ cup all-purpose flour, spooned and leveled
⅓ cup brown sugar
¼ cup old-fashioned rolled oats
½ teaspoon cinnamon
¼ cup cold, unsalted butter - cut into small pieces

US Customary - Metric

Instructions

Preheat the oven to 425°F (220°C). Line two 12-well muffin pans with about 16 paper liners and set aside.
In a medium bowl, stir together the flour, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.
In a large bowl, using a whisk, mix together bananas and brown sugar to combine. Slowly add the oil while whisking. 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. Finally, add the carrots, pineapples, and coconut flakes and whisk just to incorporate and set aside.
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.
Spoon the batter into the prepared wells until almost full and top with the streusel. You will end up with about 16 muffins. 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.
Remove from the oven, let cool in the pan for 15 minutes and then transfer to a wire rack to cool completely before serving. 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.

Video

Notes

Mini muffins

Make the recipe as directed and fill the batter into about 50 mini muffin liners. Then top with the streusel. Adjust the baking time as follows: Preheat the oven to 350°F (175°) and bake for 6-8 minutes or until a toothpick in the center comes out clean.

Note: Because of the short baking time and the size of the mini muffins, the baking temperature is 350°F. There is no high-temperature phase in the beginning.

Small batch

Just divide the recipe in half and you will get about 8 regular-sized muffins or 25 mini muffins.

Taste & Texture

Moist, soft muffins with warm spice flavor and a crunchy oat topping.

Storage, Freezing & Reheating

Room Temp: Store for 1 day in an airtight container.
Fridge: Store in the refrigerator for up to 3 days.
Freezer: Freeze for up to 2 months.

Cooking Time and Temperature

The higher heat first helps the muffins rise nicely, then lowering the temperature finishes them gently.

Serving Recommendations

I love these for brunch or with coffee when I want something quick but homemade.

Recipe Variations and Substitutions

Add walnuts.
Use coconut oil instead of vegetable oil.
Make mini muffins.

Proper Storage Tips

Cool fully before storing.
Freeze individually for quick breakfasts.

Expert Tips

You can use regular muffin liners and fill them almost full, or you can use tulip liners and fill them up until the batter is on the same level as the muffin pan. Alternatively, you can make your own tulip liners.
Make sure to preheat the oven and bake them at a high temperature for the first 5 minutes. This lets them rise beautifully high right from the beginning. Continuing with the lower baking temperature lets them still rise, though. The photo below shows how much they have risen after 5 minutes.

Nutrition