These Carrot Pineapple Muffins are easy, healthy wholegrain muffins that are perfect for breakfast or snacks. Made with spelt flour, oat bran, and crushed pineapple, these healthy carrot muffins are a freezer-friendly treat you’ll love to have on hand. Slap a little cream cheese frosting on them and you’ve got healthy carrot cake muffins your whole family will love!
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Hands up if you love delicious, healthy muffins 🙋🏻♀️
I for one am a healthy muffin lover. I’ve pretty much always got a batch of my world famous No Sugar Banana Bran Muffins in the freezer. Sometimes I mix it up some Healthy Pumpkin Muffins or Whole Wheat Muffins with Cinnamon Roasted Apples, or if I’m not in the mood for a sweet breakfast I’ll mix it up with these Savory Cottage Cheese Muffins.
What we’ve got here today is a recipe for easy carrot muffins that taste great, are perfectly moist (I know, I know), and I daresay you could slap a little cream cheese frosting on the tops and call these healthy carrot cake muffins.
Friends, meet the new, improved Carrot Pineapple Muffins!
What goes into this recipe?
Time to gather up your ingredients my friends. Nothing weird here, just your usual pantry staples. You’ll find specific amounts in the printable recipe card at the end of the post, but for now here’s what you’ll need:
- Carrots! Wait, did you see that one coming?
- Pineapple –> We’re using a whole tin of crushed pineapple and *some* of the juices.
- Spelt flour –> A healthy wholegrain member of the wheat family.
- All purpose flour –> To balance things out.
- Oat bran –> Bumping up that fiber content without being obnoxious about it.
- Olive oil –> Here’s where your healthy fat’s at.
- Sugar –> Light brown muscovado sugar is happening today.
- Eggs –> Two big ones, please and thank you.
- Walnuts –> But you can leave them out if you don’t like nuts in your mouth…
- Cinnamon and ginger –> To spice up your life!
- Baking powder and baking soda –> Leaveners are in the hooooouse!
You’re going to need a set of muffin tins (I have these).
I usually just grease my muffin tins with butter, but if you prefer to use muffin liners, I really love these parchment muffin liners.
Lastly, you’ll need to grate the carrots. I usually just use my box grater for this job.
How do you make this carrot muffin recipe?
First things first: Whenever you’re making ANY muffin recipe, start by turning on your oven (350°F / 180°C is your magic number today) and greasing your muffin tins . You don’t want to be scrambling to do those things once your muffin batter is already mixed, since the baking powder starts doing its magic as soon as it hits the liquid.
Step 2: Grate your carrots! I just use the coarse side of my box grater and it takes approx 30 seconds to get the job done.
Step 3: Crack your tin of crushed pineapple and drain *some* of the liquid off of it. I measured the last couple of times I did this and it was approximately 1/4 cup, but perhaps a bit less. Some!
Step 4: Let’s get ready to mix! In a large bowl mix together the olive oil, eggs, crushed pineapple, and brown sugar.
Step 5: In the same bowl (who wants to dirty up another bowl?!) add the spelt flour, all-purpose flour, cinnamon, ginger, baking powder, baking soda, and salt. Lightly whisk the dry ingredients together to combine them, and then stir them into the wet ingredients until just combined.
Step 6: Add the shredded carrot and walnuts, and mix into the muffin batter. Now you can spoon the batter evenly into 12 muffin tins (or 9 if you prefer larger muffins).
Step 7: Bake in your pre-heated oven for 25-30 minutes. Note! These are very moist (I know I know) muffins so when you test them by inserting a sharp knife into the middle, you may find that some of the batter still clings to the knife. A tiny bit is ok, but a lot is not and needs to be baked for longer.
Note! Because of the high moisture content I recommend letting the muffins cool in the tins for a full 10 minutes before you twist them out to remove them – the carry-over cooking will help ensure they’re moist, not gooey.
Pro tips / Recipe notes:
Can I freeze these muffins?
I’d be mad if you didn’t! Once your Carrot Pineapple Muffins are completely cool, simply pop them into a freezer bag and toss into your freezer. They’ll be good for up to three months once frozen.
Can I use a different kind of flour?
I have only tested this recipe using either a combination of spelt and all purpose flour or a combination of whole wheat and all purpose flour. You can certainly skip the whole grain flour and use 100% all purpose. I have not tested with gluten-free flours or any other alternatives, so can’t say for sure how they’d turn out.
If you try this carrot muffin recipe with another kind of flour, please let us know in the comments below!
What’s the deal with oat bran?
Super quick grain anatomy lesson: all whole grains have three parts, the bran, the germ, and the endosperm. If you took a whole grain and ground it up you’d have whole grain flour. If you stripped away the bran and the germ and ground up only the endosperm you’d have white flour.
Wheat bran or oat bran is simply the bran part of the grain. It’s the toughest part of the grain, the outer layer which protects the germ and the endosperm. It’s hella high in dietary fiber, which makes your colon a happy camper.
If you don’t have oat bran on hand you can substitute an equivalent amount of rolled oats.
Other healthy muffin recipes you might enjoy:
Carrot Pineapple Muffins
- 1/4 cup olive oil or a neutral flavoured oil
- 2 large eggs lightly beaten
- 14 oz crushed pineapple slightly drained
- 1 cup whole grain spelt flour
- 1/2 cup all purpose flour
- 1/2 cup oat bran
- 1/2 cup light brown muscovado sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 cups grated carrot about 2 medium carrots
- 1/2 cup chopped walnuts
- Preheat oven to 350°F / 180°C. Grease your muffin tins and set aside.
- In a large bowl, whisk together 1 can of slightly drained crushed pineapple, 2 eggs, 1/4 cup of olive oil, and 1/2 cup brown sugar. Add 1/2 cup oat bran, and whisk again.
- Add 1 cup spelt flour, 1/2 cup all purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon ground ginger over the top.
- Lightly whisk the dry ingredients together, then switch to a wooden spoon or spatula and stir into the wet ingredients until just combined.
- Add 2 cups grated carrot and 1/2 cup chopped walnuts, stirring to distribute evenly through the batter. Spoon into prepared muffin tins.
- Bake for 30 min, rotating the tins half way through. The muffins are done when a sharp knife inserted into the center has only a tiny bit of batter clinging to the sides.
- Remove the muffins from the oven and allow to cool for 10 minutes in the muffin tins, then gently release the muffins from the tins, and turn onto their sides in the tins to fully cool.
- Nutrition values are an estimate only
- Drain a scant 1/4 cup of liquid from the pineapple before mixing it in
- Muffins can be frozen once fully cooled and will last up to three months in the freezer
This recipe was originally published February 17, 2011. It was retested, rephotographed, and updated April 17, 2019. Last updated March 30, 2021.