Carrot & Pineapple Muffins

Carrot & Pineapple Muffins Recipe

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Kathleen Drury


My kids just love these muffins! I usually have to do a double batch!! You can also do this recipe up as a cake instead of muffins!



★★★★★ 2 votes

10 Min
25 Min


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  • 2
  • 3/4 c
    vegetable oil
  • 1 c
  • 1 Tbsp
    vanilla extract
  • 1 c
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1 c
    carrots, grated
  • 1/4 c
    crushed pineapple & juice
  • 1/4 c
    walnuts, chopped

How to Make Carrot & Pineapple Muffins


  1. Preheat oven to 350F
  2. In a large bowl; mix eggs, oil, sugar and vanilla together.
  3. In another bowl; blend together flour, baking soda, salt, baking powder and cinnamon.
  4. Add to egg mixture. Gently stir in carrots and pineapple until just blended.
  5. Fill prepared muffin cups 2/3 full. Bake in preheated 350F oven for 20-25 minutes, or until toothpick inserted in center comes out clean!
  6. Let cool 2 minutes in pan, then turn out onto cooling racks. Let cool completely and store in air tight container.


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