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!
- 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
- Preheat oven to 375ºF. Line a 12-cup muffin tray with paper liners.
- In a large bowl combine sugar, oil and beaten eggs, Whisk until well combined.
- In another bowl whisk together flour, baking powder, baking soda cinnamon and salt.
- Add dry ingredients to wet and stir just to moisten.
- Stir in vanilla, carrot, pineapple and walnuts, just to combine.
- Fill muffin cups to the top and bake for 20 minutes until golden.
Lori loves to create simple and delicious meals that are ready in 30 minutes or less!
Can you make these gluten free
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.
Denise there is a gluten free flour on the market that is transferable for regular flour and it does bake up quite well.