It’s been a long time since I posted a muffin recipe – so, here’s a nice one that I’ll bet you’ll even be able to get your kids to eat! Just don’t tell them there are fruit and veggies in there, and you’re good to go!
Carrot Pineapple Muffins Recipe
2 eggs, beaten
3/4 cup sugar
2/3 cup oil
1 tsp vanilla
1 cup grated carrot
1 cup crushed pineapple
1 1/2 cups white flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Mix together eggs, sugar and oil. Add carrots and pineapple, then add remaining ingredients, and mix well. Pour into greased muffin tins. Bake in a 375 degrees F oven for 15-20 minutes. These muffins also freeze well.
I was bored tonight and thought to myself, I’m going to make muffins!
I had the pineapple, but no carrots, so I sub’d in some frozen banana and unsweetened coconut. I also replaced half the oil with 1% plain yogurt. And added some quick cook oats for extra umph!
There are in the oven. I’ll have to let you know how they turned out….
My 5-y.o. daughter loves your site! Yesterday I bought a pineapple, and was talking about eating it for breakfast. Simone said, “Let’s make pineapple-muffins!” This morning, I offered her waffles or cereal, which she rejected. “Remember? We’re making pineapple-muffins!” She found your site by herself and asked, “Now, how do you spell pineapple?”
We had all of the ingredients, plus I added a sprinkle of pecans in the bottom of some of the muffin-papers. I think maybe I didn’t drain the pineapple well-enough when I processed them, because the muffins sank in the middle. My family was perfectly content to go at them with spoons, as they didn’t hold together. Delicious!
Prepared the muffins exactly as written. Muffins light and tasty. Will make again, You are my first go-to place for muffin recipes. Thank you cat can cook