Carrot And Pineapple Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CARROT PINEAPPLE MUFFINS



Easy Carrot Pineapple Muffins image

These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. Make these delicious muffins in less than 35 minutes.

Provided by Marie

Categories     Breakfast

Time 34m

Number Of Ingredients 11

1½ cup 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 (with juice), partially drained
2 eggs, beaten
⅔ cup vegetable oil
1 tsp vanilla extract
1 cup raw grated carrots

Steps:

  • Preheat the oven to 350 degrees F. Line or grease a muffin pan.
  • Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
  • Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
  • Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

Nutrition Facts : Calories 194 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CARROT PINEAPPLE MUFFINS



Carrot Pineapple Muffins image

Make and share this Carrot Pineapple Muffins recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

1 cup sugar
2/3 cup vegetable oil or 2/3 cup canola oil
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup grated carrot
1 cup drained crushed pineapple

Steps:

  • Stir together sugar and oil.
  • Stir in the eggs until well combined.
  • Stir in vanilla.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  • Stir into sugar mixture just until combined.
  • Stir in carrots and pineapple just until combined.
  • Spoon into greased muffin tin, filling to top.
  • Bake in a preheated 375F oven for 20 minutes or until done.
  • Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)



Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
  • Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
  • Sprinkle tops evenly with remaining 2 tablespoons coconut.
  • Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  • Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
  • Store in an airtight container at room temperature for 2 - 3 days, or freeze.

PINEAPPLE AND CARROT SURPRISE MUFFINS



Pineapple and Carrot Surprise Muffins image

Enjoy these delicious homemade muffins made with carrot and pineapple - ready in an hour. Perfect to be served at any time of the day!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 12

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 cup butter or margarine, melted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 cup shredded carrots (about 1 1/2 medium)
1 can (8 oz) crushed pineapple in juice, undrained
1 package (3 oz) cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
  • Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
  • In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
  • Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
  • Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 340 mg, Sugar 21 g, TransFat 1/2 g

DAIRY-FREE PINEAPPLE-CARROT MUFFINS



Dairy-Free Pineapple-Carrot Muffins image

Previously frozen pineapple is combined with carrots to make these light and airy muffins. These are great for a grab-and-go morning snack. Water replaces the traditional milk to keep this dairy free.

Provided by Bren

Time 1h5m

Yield 9

Number Of Ingredients 13

1 cup frozen pineapple chunks
4 tablespoons vegan butter (such as Earth Balance®)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup water
¼ cup white sugar
¼ cup light brown sugar
1 large egg
1 medium lemon, zested
½ teaspoon vanilla extract
1 cup grated carrot

Steps:

  • Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
  • Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
  • Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
  • Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 39.5 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 276 mg, Sugar 15.9 g

CARROT APPLESAUCE PINEAPPLE MUFFINS



Carrot Applesauce Pineapple Muffins image

A Delicious and healthy treat. My 2 young sons love these with a little drizzle of vanilla frosting. I think they are delicious plain with a nice cup of hot green tea!

Provided by HollyMoon

Categories     Breakfast

Time 35m

Yield 24 Muffins, 24 serving(s)

Number Of Ingredients 13

3 cups flour
2 cups Splenda granular
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (optional)
2 teaspoons cinnamon
2 cups coarsely shredded carrots
1 (8 ounce) can crushed pineapple in juice
1/2 cup applesauce
2 large eggs
1 egg white
1/2 cup canola oil
2 teaspoons vanilla extract

Steps:

  • Heat the oven to 350. Drain the pineapple and save the juice in a seperate bowl. Shred carrots in the food processor and set aside. In a large bowl whisk together the flour, Splenda, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and pour in the pineapple juice, 2 eggs, egg white, oil, and vanilla extract. Beat at medium speed until blended - about 90 seconds. With a spoon, stir in the crushed pineappe, shredded carrots and applesauce. Next spoon the mixture into baking cups set in muffin tins. Bake until a toothpick comes out clean, about 25 minutes. Remove from oven and remove from tins. Set on wire racks to cool. Serve warm! Serves 24.
  • Tip: for nice muffin tops, fill baking cups to almost the top.

CARROT PULP AND PINEAPPLE MUFFINS



Carrot Pulp and Pineapple Muffins image

Don't throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!

Provided by suzipen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h15m

Yield 28

Number Of Ingredients 16

2 cups raw sugar
2 cups all-purpose flour
2 cups white whole wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder (such as Rumford®)
1 teaspoon ground cloves
4 cups carrot pulp from juiced carrots
1 cup chopped dates
1 cup shredded coconut
¾ cup chopped walnuts
1 (20 ounce) can crushed pineapple
6 eggs
1 cup extra-virgin coconut oil, melted
1 cup grapeseed oil
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
  • Mix sugar, all-purpose flour, white whole wheat flour, cinnamon, baking soda, baking powder, and cloves in a very large bowl. Stir in carrot pulp, dates, shredded coconut, and walnuts.
  • Whisk crushed pineapple, eggs, coconut oil, grapeseed oil, and milk together in a separate bowl. Fold into the sugar mixture until batter is well blended.
  • Divide batter evenly among muffin tins, filling each cup almost to the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 39.1 g, Cholesterol 40.2 mg, Fat 19.8 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 166.1 mg, Sugar 22.4 g

PINEAPPLE UPSIDE-DOWN CARROT MUFFINS



Pineapple Upside-Down Carrot Muffins image

Surprise! These delicious muffins have the flavor of carrot cake with pineapple upside down cake tops.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 17

1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins

Steps:

  • Heat oven to 400°F. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
  • Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
  • Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 150 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg

CARROT AND PINEAPPLE MUFFINS



Carrot and Pineapple Muffins image

Lovely, easy and moist

Provided by ctimson

Time 30m

Yield Makes Muffins

Number Of Ingredients 0

Steps:

  • 1. Preheat the oven to 180C/350F/Gas 4.
  • 2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Beat the oil, sugar and eggs until well blended. Add the grated carrots, crushed pineapple and raisins. Gradually add the flour mixture, beating just enough to combine all the ingredients.
  • 3. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. Cool on a wire rack.

More about "carrot and pineapple muffins recipes"

PINEAPPLE-CARROT MUFFINS RECIPE - PILLSBURY.COM
pineapple-carrot-muffins-recipe-pillsburycom image
2010-07-16 2. In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins …
From pillsbury.com
5/5 (1)
Category Side Dish
Servings 16
Total Time 50 mins
  • Heat oven to 375°F. Grease bottoms only of 16 muffin cups or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon and salt; mix well.
  • In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill greased muffin cups 3/4 full.
  • Bake at 375°F. for 18 to 22 minutes or until muffins are light brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.


PINEAPPLE CARROT BUTTERMILK MUFFINS RECIPE | EGGLESS COOKING
pineapple-carrot-buttermilk-muffins-recipe-eggless-cooking image
2018-11-30 In another large bowl, stir together the flour, salt, baking powder, baking soda and cinnamon. Add to the wet ingredients and mix well. Fold in the carrot, pineapple and zucchini. The batter will firm up. If the batter seems to be …
From egglesscooking.com


CARROT AND PINEAPPLE MUFFIN RECIPE | CHELSEA SUGAR
carrot-and-pineapple-muffin-recipe-chelsea-sugar image
Method. Sift dry ingredients into a bowl. Beat together eggs, vanilla essence and oil. Add to flour mixture. Add carrots, sultanas, pineapple and juice, mix well. Fill greased muffin cups and bake at 200°C for 20 minutes. Makes 12 large …
From chelsea.co.nz


CARROT-PINEAPPLE MUFFINS | LIFE FROM SCRATCH
carrot-pineapple-muffins-life-from-scratch image
2018-05-07 Directions. 1. Preheat oven to 350°F. 2. In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, combine applesauce, honey, eggs, and vanilla. Whisk to combine. Stir in pineapple, …
From lifefromscratch.com


CARROT PINEAPPLE MUFFINS - TASTE AND TELL
carrot-pineapple-muffins-taste-and-tell image
2012-09-11 Preheat the oven to 400F. Spray 12 muffin tins with nonstick cooking spray. Drain the pineapple reserving the juice. Set the pineapple aside. Add enough milk to the pineapple juice to make 3/4 cup. To the pineapple …
From tasteandtellblog.com


CARROT PINEAPPLE MUFFINS | CANADIAN LIVING
carrot-pineapple-muffins-canadian-living image
2008-11-27 Sift Flour,Baking Powder,Sugar,Salt,Soda and Spice. Combine remaining ingredients and add to dry blend until moist. Do Not overmix. Spoon into Muffin Pans (greased) and bake for 25 Minutes at 325 degrees farenheit. …
From canadianliving.com


CARROT-PINEAPPLE MUFFINS RECIPE | MYRECIPES
2009-08-11 Stir in pineapple, carrot, and raisins. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 20 to 22 minutes or until golden. …
From myrecipes.com
Servings 18
Calories 113 per serving
  • Drain pineapple, reserving juice for another use. Press pineapple between paper towels to remove excess moisture; set aside.
  • Combine all-purpose flour and next 5 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in pineapple, carrot, and raisins. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 20 to 22 minutes or until golden. Remove from pans immediately.


CARROT, APPLE, PINEAPPLE MUFFINS RECIPE | SPARKRECIPES
Directions. PREHEAT OVEN 350. MIX DRY INGREDIENTS TOGETHER. MIX WET INGREDIENTS TOGETHER. THEN MIX TOGETHER GENTLY. PUR INTO 12 MUFFIN CUPS AND BAKE FOR APPROXIMATELY 20 MINUTES OR UNTILL DONE. MAKES APPROXIMATELY 16 MUFFINS. Number of Servings: 16. Recipe submitted by SparkPeople …
From recipes.sparkpeople.com


CARROT AND PINEAPPLE MUFFINS - JUST A MUM
2021-08-15 Instructions. Preheat oven to 200 C (400 F) Generously spray a muffin tray with cooking oil or use butter lightly on whole muffin cup and the lip. Drain the crushed pineapple after you have weighed it to remove all the juices and set …
From justamumnz.com


PINEAPPLE MUFFINS | DESSERT RECIPES | GOODTOKNOW
2021-09-10 Method. Heat oven 180°C/350°F/Gas 4. Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften. Whisk together the Trex and honey until the mixture is very light, then beat in the eggs. Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple ...
From goodto.com


PINEAPPLE CARROT RAISIN MUFFINS - RECIPES - DOLE SUNSHINE
Method. Combine flour, sugar, baking powder and cinnamon in large bowl. Add undrained pineapple, eggs, butter, raisins and carrots; stir until just blended. Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray. Bake at 375°F., 15 to 20 minutes or until toothpick inserted in center comes out clean.
From dolesunshine.com


CARROT, PINEAPPLE & WALNUT MUFFINS - EAT IN EAT OUT
2017-09-27 Preheat oven to 375ºF. Line a 12-cup muffin tray with paper liners. In a large bowl combine sugar, oil and beaten eggs, Whisk until well combined. In another bowl whisk together flour, baking powder, baking soda cinnamon and salt. Add dry ingredients to wet and stir just to moisten. Stir in vanilla, carrot, pineapple and walnuts, just to combine.
From eatineatout.ca


CARROT PINEAPPLE SUNSHINE MUFFINS - ENERGIZE NUTRITION
2016-12-21 Make a well in center. Combine the 6 wet ingredients into a separate bowl. Add to the dry ingredients (eggs through to the vanilla). Stir until JUST moistened. Fold in apple and coconut. Lightly mist mini-muffin tins with vegetable oil spray. Fill mini-muffin tins ⅔rds full. Bake at 375 degrees F for 9-10 minutes.
From energizenutrition.ca


PINEAPPLE AND CARROT MUFFINS - BAKING FOR FRIENDS
2021-03-11 Preheat your oven to 350˚F. Line a muffin tin with cupcake liners and set it aside. In a large bowl add grated carrot, pineapple, coconut, and chopped pecans. Add sugar, eggs, vegetable oil, and orange juice, whisk to combine all ingredients. In a separate bowl, add whole-wheat flour, all-purpose flour, cinnamon, nutmeg, baking powder, baking ...
From bakingforfriends.com


COOKING MATTERS
Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
From cookingmatters.org


CARROT MUFFINS WITH PINEAPPLE - ALSO THE CRUMBS PLEASE
2021-05-26 In a medium bowl, stir together the flour, baking powder, cinnamon, ginger, nutmeg, and salt and set aside. In a large bowl, whisk bananas and brown sugar to combine. Then, slowly add the oil while whisking. Then, add the eggs and whisk to combine. Add the pineapple juice and vanilla as well.
From alsothecrumbsplease.com


CARROT AND PINEAPPLE MUFFINS RECIPE | WOOLWORTHS
Preheat your oven to 170°C fan forced. Step 2. Measure flours, spices, baking powder and baking soda into a bowl. Step 3. Add remaining ingredients, brown sugar, olive oil, melted butter, eggs, milk, yoghurt, vanilla paste, carrots, pineapple, sultanas to a seperate bowl. Whisk to combine.
From woolworths.com.au


HEALTHY CARROT MUFFINS WITH PINEAPPLE - FOOD MEANDERINGS
2021-01-11 Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots and crushed pineapple. In a separate bowl, combine flour, spices, baking soda, and baking powder. Add flour mixture and stir until combined. Stir in pineapple juice. Pour into lined muffin tins to about ¾ full, dividing batter evenly by all 16.
From foodmeanderings.com


CARROT PINEAPPLE MUFFINS (PALEO, GLUTEN FREE) - COOK EAT WELL
2019-05-14 Whisk wet ingredients together in a medium bowl. Stir the wet ingredients into the dry ingredients mixture and fold in carrots and pineapple. Use a large ice cream or cookie scoop to fill muffin cups ¾ full. Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.
From cookeatpaleo.com


CARROT-PINEAPPLE-BRAN MUFFINS RECIPE | MYRECIPES
Add cereal mixture to flour mixture; add carrot, and stir just until dry ingredients are moistened. Spoon batter evenly into 18 muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 to 22 minutes or until golden. Remove muffins from …
From myrecipes.com


CARROT PINEAPPLE MUFFINS RECIPE - CAT CAN COOK
1 1/2 cups white flour. 2 tsp baking powder. 1 tsp baking soda. 1 tsp cinnamon. Mix together eggs, sugar and oil. Add carrots and pineapple, then add remaining ingredients, and mix well. Pour into greased muffin tins. Bake in a 375 degrees F oven for 15-20 minutes. These muffins also freeze well.
From catcancook.com


HEALTHY CARROT PINEAPPLE MUFFINS {GLUTEN-FREE}
2021-06-22 How to make carrot cake muffins with pineapple. Preheat oven to 350 degrees F. Grease muffin tin or line with 10 silicone baking cups. In a large bowl, add the almond flour, coconut flour, baking soda, salt, cinnamon and nutmeg. Mix …
From hauteandhealthyliving.com


CARROT MUFFINS - A SPICY PERSPECTIVE
2014-04-09 For the carrot muffins, mix all the dry ingredients in a large bowl. Stir in the egg, vanilla, pineapple, carrot and ginger. Stir in the melted butter last, mix well. Scoop the batter evenly into 12-14 muffin liners. Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin, comes out clean.
From aspicyperspective.com


CARROT PINEAPPLE MUFFINS
This carrot pineapple muffins recipe is from one of those spiral-bound, 5×7 1980s cookbooks with only muffin recipes inside. I’m sure you could substitute the white sugar for some maple syrup or honey to make them a bit more healthy. Perfect for an afternoon snack for the family or served warm straight out of the oven on the weekend! Enjoy. Ingredients: 1 cup white sugar; ⅔ …
From kitchentableceos.com


CARROT, PINEAPPLE, AND CANDIED GINGER MUFFINS RECIPE | LEITE'S …
2021-11-08 Add the grated carrots, pineapple, and candied ginger (or nuts), and mix gently to fold them into the batter. Do not overmix. Using an ice cream scoop, scoop out a heap of the batter into each liner, leaving a 1/3 inch (1 cm) gap from the top of the liner. Distribute the batter evenly among the liners.
From leitesculinaria.com


PINEAPPLE AND CARROT MUFFINS - EDMONDS FOOD BANK
Measure out ¾ cup shredded carrot. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps. Add wet ingredients to dry ingredients. Mix until just combined.
From edmondsfoodbank.org


PINEAPPLE CARROT MUFFINS | A HINT OF HONEY
2011-05-21 Preheat oven to 350 F. Line or lightly grease a 12-hole muffin pan. 2. In a medium bowl, whisk to combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt. In a separate bowl, whisk to combine oil (or applesauce), egg, milk, carrot, and pineapple (and its juices). Add dry ingredients and mix until just moistened throughout.
From ahintofhoney.com


PINEAPPLE CARROT RAISIN MUFFINS - DOLE® CANADA
Directions. Combine flour, sugar, baking powder and cinnamon in large bowl. Add undrained pineapple, eggs, butter, raisins and carrots; stir until just blended. Spoon evenly into 36 mini-muffin cups sprayed with nonstick vegetable cooking spray. Bake at 375°F (190°C), 15 to 20 minutes or until toothpick inserted in center comes out clean.
From dolecanada.ca


CARROT PINEAPPLE MUFFINS | WEELICIOUS
2009-12-09 Add the eggs and whisk to combine. 5. Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture. 6. Stir in the dry ingredients, making sure not to over mix. 7. Scoop the batter into regular size, paper lined muffin cups. 8. Bake for 22-25 minutes or until a toothpick comes out clean.
From weelicious.com


CARROT PINEAPPLE MUFFINS - THE KOLLEE KITCHEN
2021-01-30 Step 1: in a medium bowl, stir together the flour, baking powder, baking soda, salt, ginger and cinnamon and set aside. Step 2: in a large bowl, beat the oil, eggs, yogurt, brown sugar and vanilla together until fully incorporated. Stir in the pineapple tidbits. Step 3: add the flour mixture to the oil mixture in 3 additions, stirring well ...
From thekolleekitchen.com


PINEAPPLE CARROT MUFFINS - 2 COOKIN MAMAS
2018-10-24 Recipes » Breads & Muffins » Pineapple Carrot Muffins. Published: Oct 24, 2018 · Modified: Aug 12, 2021 by Linda Warren. Pineapple Carrot Muffins. Pin. Share. Tweet. Yum. Share. Jump to Recipe Print Recipe. These easy to make pineapple carrot muffins will have your kids eating veggies without any coaxing on your part. Fresh carrots, a little sugar, a …
From 2cookinmamas.com


CARROT PINEAPPLE MUFFIN - SUPER HEALTHY KIDS
2021-07-26 Preheat oven to 350°F. Place cupcake liners into muffin pan. Grate carrot. Stir together honey, oil, pineapple, and carrot. Add eggs and vanilla and stir until well combined. In a separate bowl, combine flours, baking powder, baking soda, cinnamon, and salt. Add dry ingredients to wet mixture and stir just until combined.
From superhealthykids.com


PINEAPPLE PUMPKIN MUFFINS - RECIPES | COOKS.COM
6 hours ago In large bowl combine pumpkin, egg, milk, butter and pineapple.Sift flour, sugar, baking ... moistened. Spoon into muffin tins. Sprinkle …
From cooks.com


REFRESHING CARROT-PINEAPPLE MUFFINS » DELICIOUS RECIPE
2022-01-16 Preheat oven to 350 F. Use cooking spray to coat 12 standard-size muffin cups. In a large bowl, combine flour, sugar, baking powder, cinnamon and soda. Stir in. carrots, pineapple, walnuts and coconut. In a medium bowl, combine eggs, …
From amish365.com


HEALTHY CARROT MUFFINS - THE CLEAN EATING COUPLE
2022-04-06 Making healthy carrot muffins is simple. Mix your wet ingredients (oil, eggs, and honey). Once those are combined, stir in your chopped carrots and crushed pineapple. Add in your spices, baking powder/soda + flour. The batter should be nice and thick! Add the batter to a lined muffin tin + bake. In under 30 minutes, you’ll have perfectly ...
From thecleaneatingcouple.com


CARROT PINEAPPLE MUFFINS - HEY NUTRITION LADY
2021-03-31 Instructions. Preheat oven to 350°F / 180°C. Grease your muffin tins and set aside. In a large bowl, whisk together 1 can of slightly drained crushed pineapple, 2 eggs, ¼ cup of olive oil, and ½ cup brown sugar. Add ½ cup oat bran, and whisk again.
From heynutritionlady.com


PINEAPPLE CARROT MUFFINS – HEALTHY-ISH BREAKFAST ON THE GO
2022-01-26 Preheat oven to 350F. Use oil or cooking spray on muffin tin. Mix together first six dry ingredients in a bowl. In a separate bowl add eggs and oil. Fold in carrot, pineapple and vanilla. Combined two bowls together and mix with a …
From baconismagic.ca


Related Search