Eat In Eat Out

a food blog and digital magazine. Recipes for simple healthy meals and the occasional decadent dessert!

  • Home
  • About
    • Contact
  • Recipes
    • Starters
    • Baked
      • Cakes
      • Cookies
      • Loaves
      • Muffins
      • Pies
    • Beverages
    • Breakfast
    • Dessert
    • Main
      • Chicken
      • Meat
      • Pasta
      • Seafood
      • Turkey
      • Vegetarian
    • Salad
    • Sides
    • Soup
    • Basics
  • THE MAGAZINE
  • Contests

Carrot, Pineapple & Walnut Muffins

September 27, 2017 By Lori 3 Comments

Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Pin on Pinterest
Pinterest
Print this page
Print
Email this to someone
email

Cooler temps call for a new Autumn treat… with a perfect muffin-top!

I can’t believe it’s been over 5 months since I last posted a muffin recipe! Time to make that right with these new Carrot, Pineapple & Walnut Muffins. Bursting with lots of cinnamon, and the moist richness of carrot, these are muffins the whole family will love!

So I admit, I cheated a bit. I overfill my muffin cups so I get lots of that super-crispy “muffin top”. I love it so much, I just make 10 muffins instead of 12!

These little gems are super-moist, which let’s face it, is a must. The last thing you need is a dry muffin. These Carrot, Pineapple & Walnut babies are perfection. Excellent as a snack muffin, or iced with cream cheese frosting and treated like a cupcake!

Really simple to make these are delicious muffins the whole family will love. Make ahead, they freeze really well for later. Enjoy!

Carrot, Pineapple & Walnut Muffins
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Lori
Serves: 10 to 12
Ingredients
  • 1 cup white sugar
  • ⅔ cup canola oil
  • 2 large eggs, beaten
  • 1½ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 cup carrot, grated finely
  • 1 cup crushed pineapple, drained
  • ⅓ cup walnuts, finely chopped
Instructions
  1. Preheat oven to 375ºF. Line a 12-cup muffin tray with paper liners.
  2. In a large bowl combine sugar, oil and beaten eggs, Whisk until well combined.
  3. In another bowl whisk together flour, baking powder, baking soda cinnamon and salt.
  4. Add dry ingredients to wet and stir just to moisten.
  5. Stir in vanilla, carrot, pineapple and walnuts, just to combine.
  6. Fill muffin cups to the top and bake for 20 minutes until golden.
3.4.3177

Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Pin on Pinterest
Pinterest
Print this page
Print
Email this to someone
email

Filed Under: Baked, Muffins Tagged With: breakfast, carrot, muffins, pineapple, snack, walnuts

« Caprese Pizza with Grapes
Roasted Vegetable & Turkey Lasagna »

Comments

  1. Denise Panunte says

    September 28, 2017 at 4:07 pm

    Can you make these gluten free

    Reply
    • Lori says

      September 28, 2017 at 4:15 pm

      I don’t know Denise, I don’t bake gluten free. Having said that I would think that substituting almond flour for the all-purpose would work out fine.

      Reply
    • LINDA STEFANYK says

      September 28, 2017 at 8:30 pm

      Denise there is a gluten free flour on the market that is transferable for regular flour and it does bake up quite well.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

FIND A RECIPE

Food Advertising by logo

STAY CONNECTED

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Food Advertising by logo

Latest Pins

Food Advertising by logo

Connect

Lori loves to create simple and delicious meals that are ready in 30 minutes or less!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Latest Posts

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress