Description
A delightful treat that combines the sweetness of pineapple with the earthy flavor of carrots, perfect for breakfast, brunch, or as a sweet afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh pineapple, finely chopped
- 1 cup carrots, grated
- 1/2 cup chopped walnuts (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and prepare the muffin top pan.
- In a large mixing bowl, whisk together the dry ingredients.
- In another bowl, mix the sugars and wet ingredients until smooth.
- Combine the wet and dry ingredients gently.
- Fold in the pineapple, carrots, and walnuts.
- Fill the muffin top pan with the batter.
- Bake for 15-18 minutes until golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar before serving.
- Enjoy warm or at room temperature.
Notes
- For gluten-free, use a gluten-free flour blend.
- For vegan, substitute eggs with flax eggs and use plant-based oil.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin top
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pineapple, Carrot, Muffin Tops, Recipe, Baking, Snack