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Carrot, Pineapple and Walnut Muffins

Cooler temps call for a new Autumn treat... lets 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
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 10 to 12


  • 1 cup white sugar
  • 2/3 cup canola oil
  • 2 large eggs, beaten
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup carrot, grated finely
  • 1 cup crushed pineapple, drained
  • 1/3 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.