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
- In a mixing bowl, combine sugar, oil, and beaten egg.
- Take another bowl, combine flour, baking powder, baking soda, cinnamon, and salt and mix well.
- Add dry ingredients to the sugar and oil mixture and stir to moisten.
- Add grated carrots, pineapple, and vanilla.
- 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.
From my kitchen table to yours,