WFH Food

Carrot Pineapple Muffins

Kitchen Table CEOS Blog - carrot pineapple muffins - picture of recipe

December 14, 2020

These carrot pineapple muffins were my husband’s absolute favourite recipe growing up. This is the exact muffin recipe that his Mom used to make for him when he was a kid. He still grins ear-to-ear whenever these super-moist and delicious muffins are brought up or baked for him.

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.


  • 1 cup white sugar
  • ⅔ cup oil
  • 2 large eggs beaten
  • 1 ½  cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 cup finely grated carrot
  • 1 cup crushed pineapple drained


  1. In a mixing bowl, combine sugar, oil, and beaten egg.
  2. Take another bowl, combine flour, baking powder, baking soda, cinnamon, and salt and mix well.
  3. Add dry ingredients to the sugar and oil mixture and stir to moisten.
  4. Add grated carrots, pineapple, and vanilla.
  5. Fill greased or lined muffin tins to the top and bake at 375 degrees for approximately 20 minutes. Next, take a toothpick to ensure the batter is cooked.

Are you looking for another delicious breakfast meal? Check out the German Pancake or download my FREE Easy Peasy Family Dinners.

From my kitchen table to yours,

Tracy Smith signature - kitchen table ceos
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