Pineapple Carrot Muffins

Easy to make pineapple carrot muffins will have your kids eating veggies without any coaxing on your part. Fresh carrots, little sugar and a touch of cinnamon.

Course Snack
Cuisine American
Keywords breakfast, carrots, muffins, pineapple juice, recipe, snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 188 kcal
Author Linda Warren


  • 1 egg
  • 1/2 cup milk
  • 1/4 cup pineapple juice
  • 1/2 cup melted butter
  • 1/3-1/2 cup sugar
  • 1 cup King Arthur unbleached white flour
  • 1 cup King Arthur whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 teaspoon cinnamon
  • 2 cups shredded carrots


  1. Preheat oven to 400 degrees. Prepare muffin pan by spraying with non-stick spray or use paper muffin cups.

  2. In medium bowl, whisk egg. Add milk, pineapple juice, butter and sugar and beat well.
  3. Sift together dry ingredients then add to above mixture until just moistened.  Fold in carrots.
  4. Spoon mixture into muffin cups to the top. Place in preheated oven and bake for 20 minutes.
  5. Let cool 10 minutes then remove from muffin pan and place on wire racks until completely cool.

Recipe Notes

Add a cream cheese frosting to them and it is like a mini carrot cake

Nutrition Facts
Pineapple Carrot Muffins
Amount Per Serving
Calories 188 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 34mg11%
Sodium 138mg6%
Potassium 149mg4%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 3835IU77%
Vitamin C 1.7mg2%
Calcium 43mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.