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5 from 8 votes

Carrot Cake Muffin Recipe

Carrot 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 mins
Cook Time17 mins
Total Time47 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: carrot cake muffin recipe, carrot muffins with pineapple
Servings: 16 muffins
Calories: 268kcal



  • 2 cups all-purpose flour, spooned and leveled
  • 2 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp 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 tsp 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


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


  • 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.



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.

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


Calories: 268kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 60mg | Potassium: 211mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2139IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg