Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup canned crushed pineapple (partially drained)
- 2 eggs, beaten
- ⅔ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup raw grated carrots
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper cups or greasing it.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt until well combined.
- In another bowl, mix the crushed pineapple, eggs, vegetable oil, and vanilla extract until thoroughly combined.
- Gradually stir the wet ingredients into the dry mixture until just combined; avoid overmixing.
- Gently fold in the grated carrots.
- Fill each muffin cup approximately three-quarters full with batter.
- Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for about 5 minutes in the pan before transferring them to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 135
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg