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Carrot Pineapple Muffins

Total Time: 35 minutes 0 Reviews Jump to Recipe

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Filled with little bursts of carrot flavor and a crunchy top, these Carrot Pineapple Muffins are a breakfast you won’t be able to resist!

Carrot Pineapple Muffins

Did you know that of all the photos posted to social media, food photos are posted more than anything else? And of those photos – guess what is the most popular?

Dessert, of course! There is just something about a little something sweet that gets almost all of us going. I know I love my sugar fix and have something sweet at least once a day. When you love sugar like I do, (and I’m guessing like most of you – since those are always the most popular photos), it’s important to try to be smart when choosing what kind of sugar to use in your baked goods.

I was actually introduced to Sugar In The Raw several years ago when I wanted some turbinado sugar to top some muffins with. Since then, it’s a pantry staple for me. It is all-natural, and I love the crunch it gives when it’s sprinkled on top of things. (Like these muffins!) And surprisingly, it bakes up quite easily as well, not leaving a gritty or crunchy texture, but a natural texture. You’d never know I didn’t use regular granulated sugar!
 
Carrot Pineapple Muffins
 
And Sugar In the Raw is also great for rimming drink glasses with, as well. I’m not a fancy drink girl, but it’s a necessity for things like Virgin Frozen Margaritas! If you are going to take the time to make something delicious, you might as well be using a product you know is all-natural!

You all know that I have a little obsession with muffins. So when I came across this recipe for Carrot Pineapple Muffins on the In The Raw website, I knew they would make a perfect breakfast for my family. And I love that you use diced carrots for the recipe instead of shredding them, like I’ve always done in the past. I loved the little bursts of carrot flavor you got when you bite into one. And of course, I loved the crunch the Sugar In The Raw gave to the top of the muffins, and the sugar that was added to the muffins gave them the perfect amount of sweetness.

These are muffins that my whole family enjoyed!!

 

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Carrot Pineapple Muffins

Carrot Pineapple Muffins

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  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
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Description

An easy carrot and pineapple muffin using Sugar In The Raw®.

Scale

Ingredients

  • 1 can (8 ounce) juice-pack crushed pineapple
  • Milk, as needed
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups unbleached flour
  • 1/3 cup Sugar In The Raw®
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup finely chopped carrots
  • 2 tablespoons Sugar In The Raw®
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 400F. Spray 12 muffin tins with nonstick cooking spray.
  2. Drain the pineapple reserving the juice. Set the pineapple aside. Add enough milk to the pineapple juice to make 3/4 cup. To the pineapple juice/milk mixture, add the vegetable oil, egg and vanilla.
  3. In a bowl, mix together the flour, Sugar In The Raw®, baking powder and salt. Stir in the wet ingredients, just until moistened. Fold in the reserved pineapple and carrots.
  4. In a small bowl, combine the 2 tablespoons Sugar In The Raw® and cinnamon. Sprinkle over the muffins.
  5. Bake for 20-25 minutes, or until a knife inserted in the center comes out clean.
  6. —————–
  7. From In the Raw

*This is a sponsored post, but all opinions are my own.*

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Comments

  1. Susan says

    Where’s the old recipe? We’ve had this recipe bookmarked for 10 years. Any chance you could provide a link to the old one? Would rather make the other one.

    Reply

    • Deborah says

      Hi Susan – this recipe is the original one that was posted here. I do have a carrot spice recipe that I recently changed up and reposted. Was it that one you were looking for? Shoot me an email at deborah@tasteandtellblog.com and I can see if I can help you.

      Reply

  12. Jammie says

    I would love to make the turkey sloppy janes! yummy we love sloppy joes, so I would love to see what the new twist would be. sweepmorey at gmail dot com

    Reply

  23. susan marie says

    Several recipes caught my eye, so I made sure to bookmark the site! The Roasted Butternut Squash with Goat Cheese will be one of the first to try. I have kept Sugar In The Raw as a staple for years – my husband and I both use it in our coffee, and I bake with it as well. Thank you for the contest!

    Reply

  82. Andrea says

    As soon as I opened their website this recipe pop up Mexican Meatloaf with Chipotle BBQ Sauce.
    Pinned that recipe and yours 🙂

    Reply

  107. rosanne says

    These muffins look great! i’m going to make them tomorrow!
    I love sugar in the raw! I would make the berry energy shake! My kids love shakes for breakfast and after swim practice!!! YUM!

    Reply

  118. Jennifer @ Mother Thyme says

    These look great! I checked out all the great recipes and those Spiced Apples Quesadillas look so good!

    Reply

  135. MaryBeth says

    I love using raw sugar but have only used to “on top” of desserts/baked goods. I want to make the White Chocolate Pear Bread Pudding. The recipe is described as decadent and who doesn’t need a little decadence once in a while??

    Reply