Carrot Pineapple Muffins

Moist and fluffy these carrot pineapple muffins are like a healthy carrot cake! Easy to make with clean ingredients how can you not love them!!

Prep Time15

Cook Time15

Total Time30

Servings: muffins

Start by preheating the oven to 425 degrees Fahrenheit (215 C)
Place canned pineapple into a colander to drain any excessive liquid. I always press it gently to remove excess juice. Set aside. Then grate 1 cup of carrots and set aside.
In a large mixing bowl place the eggs, olive oil, apple sauce, and vanilla. Whisk together until well combine.
In another bowl place the flour, cane sugar, baking powder, baking soda, salt, cinnamon, and ginger. Whisk everything together until well combined.
Add the flour mixture, the pineapple, and the carrots to the egg mixture. Use a spatula to fold the batter together until just combine, about 12 -15 folds.
In a greased muffin pan fill each cup all the way up. Bake for 8 minutes at 425 F (215 C), then turn the oven to 375 degrees fahrenheit (190 C) and bake for another 5-7 minutes, until fully baked in the center.

For more details about the ingredients and what they can be swapped with, scroll up to the blog post.

Pineapple: Canned tidbits or canned crushed is fine. Fresh pineapple, chopped small, can be used as well.

Flour: A mix of whole wheat and white works, or fully white flour or whole wheat flour works for these muffins.

Gluten Free: To make these carrot pineapple muffins gluten-free, use a gluten-free flour blend.