Description
Sweet Hawaiian pineapple carrot muffins bring tropical sunshine to classic breakfast treats. Moist, fragrant crumbles combine island flavors with comforting home-style charm, promising you delightful morning moments.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (222 g) all-purpose flour
- ½ cup (60 g) whole wheat flour
- 1 cup (240 ml) crushed pineapple, drained
- 1 cup shredded carrots
Dry Spices and Leavening Agents:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet and Sweetening Ingredients:
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- ½ cup (100 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (40 g) shredded coconut (optional)
Optional Add-Ins:
- ½ cup (60 g) chopped nuts
- ¼ cup (40 g) raisins
Optional Glaze:
- ½ cup (60 g) powdered sugar
- 12 tablespoons (180 ml) reserved pineapple juice
Instructions
- Prepare the oven environment by warming it to 350F (175C) and setting up a muffin tin with protective paper liners or a light coating of grease.
- Create a dry ingredient foundation by thoroughly blending whole wheat and all-purpose flours with essential leavening agents, aromatic spices, and a pinch of salt in a spacious mixing vessel.
- Whisk together liquid components including eggs, vegetable oil, caramel-like brown sugar, granulated sweetener, and fragrant vanilla until achieving a harmonious, smooth consistency.
- Introduce tropical and earthy elements by gently folding crushed pineapple, finely grated carrots, and optional shredded coconut into the liquid mixture, ensuring even distribution.
- Merge the wet and dry ingredients with a delicate touch, stirring minimally to prevent dense texture. Consider incorporating crunchy nuts or sweet raisins for added complexity.
- Distribute the batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Slide the tin into the preheated oven and bake for 18-22 minutes, monitoring until a slender testing probe emerges clean when inserted into the muffin’s center.
- Allow muffins to rest in the tin for a brief five-minute cooling period before transferring to a wire rack for complete temperature reduction.
- For an optional luxurious finishing touch, craft a silky glaze by whisking powdered sugar with reserved pineapple juice, then artfully drizzling over the cooled muffins.
Notes
- Swap flour for gluten-free alternatives like almond or coconut flour to make these muffins suitable for those with gluten sensitivities.
- Replace oil with unsweetened applesauce to reduce fat content while maintaining moisture and soft texture.
- Toast coconut flakes before adding to enhance nutty flavor and provide a delightful crunch to the muffins.
- Use fresh pineapple instead of canned for a brighter, more vibrant tropical taste and additional natural sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg