Description
Deliciously moist muffins packed with wholesome ingredients like carrots, pineapple, and coconut, perfect for breakfast or snacks.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well-combined.
- In another bowl, mix brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until everything is well combined and slightly frothy.
- Slowly add the wet ingredients to the dry ingredients, gently mixing until just combined. Avoid overmixing; it’s okay if there are a few lumps!
- Fold in the grated carrots, crushed pineapple, shredded coconut, raisins, and nuts (if using).
- Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg