Pineapple Carrot Muffins

Recipe adapted from Pillsbury’s Pineapple and Carrot Surprise Muffins

image of Pineapple Carrot Muffins cooling on a rack with one cut in half with butter on a plate

RECIPE TYPE: Breakfast – Bread
PREP TIME: 20 minutes
TOTAL TIME: 50 minutes


  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • 1 can (8-oz.) crushed pineapple in unsweetened juice, undrained
  • 1 egg, beaten
  • 1 cup raw shredded carrots
  • ½ cup raisins (optional)
  • ½ cup chopped walnuts (optional)


  1. Preheat oven to 375°F.  Line with paper, or grease only the bottoms of 16 muffin cups.
  2. In a large bowl, combine all-purpose and whole wheat flours, brown sugar, baking soda, cinnamon, and salt.  Mix well.
  3. In a small bowl, whisk together the oil, pineapple, and egg.  Blend well.
  4. Add wet mixture to dry mixture; stir until dry mixture is just moistened.  Mix in the carrots, optional raisins and walnuts.  Spoon batter into prepared muffin cups, filling them ¾ full.
  5. Bake for 18 to 20 minutes at 375°F, or until muffin tops are light brown and a wooden pick inserted in muffin centers comes out clean.  Cool in pan on wire rack for 5 minutes; remove muffins from pan.  Serve warm or cold.

Note:  Cooled muffins can be stored at room temperature for 2-4 days in a single layer, in a zip-lock bag lined with paper towels underneath and above the muffins.  Muffins can also be frozen, individually wrapped, and stored in a freezer bag.

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