Print

Tropical Carrot Muffins

Tropical Carrot Muffins A Delightful Treat
Print Recipe

Moist and flavorful muffins blending carrots, pineapple, and coconut for a tropical treat.

Ingredients

Scale
  • 1 cup grated carrots
  • 1 cup crushed pineapple (drained)
  • 1/2 cup shredded coconut
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated carrots, crushed pineapple, and shredded coconut.
  3. In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
  4. Add the dry ingredients to the carrot mixture, mixing until just combined.
  5. In a separate bowl, beat the eggs and vegetable oil, then fold them into the batter gently.
  6. Pour the batter into prepared muffin tins, filling each about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Allow to cool for a few minutes before transferring muffins to a wire rack.

Notes

For a dairy-free version, replace eggs with flax eggs. Store in an airtight container for up to 3 days or freeze for up to three months.

Nutrition

Find it online: https://sourdoughvoyage.com/tropical-carrot-muffins-recipe-carrot-muffins/