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How to Make Hawaiian Pineapple and Carrot Muffins at Home

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup crushed pineapple drained
  • 1/2 cup shredded carrots
  • 1/2 cup chopped walnuts optional

Instructions

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, beat the eggs and then mix in the vegetable oil until well combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Gently fold in the crushed pineapple, shredded carrots, and chopped walnuts, if using.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.