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carrot pineapple muffins on a grey background

Carrot Pineapple Muffins

These Carrot Pineapple Muffins are easy, healthy wholegrain muffins that are perfect for breakfast or snacks. Or, slap a little cream cheese frosting on them and you've got healthy carrot cake muffins! 
Course Breakfast, Snack
Cuisine American
Keyword carrot muffins, muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 221kcal



  • ¼ 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
  • ½ cup all purpose flour
  • ½ cup oat bran
  • ½ cup light brown muscovado sugar
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups grated carrot about 2 medium carrots
  • ½ 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, ¼ cup of olive oil, and ½ cup brown sugar. Add ½ cup oat bran, and whisk again.
  • Add 1 cup spelt flour, ½ cup all purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ½ 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 ½ 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 ¼ 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


Calories: 221kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 208mg | Potassium: 253mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3630IU | Vitamin C: 4.4mg | Calcium: 62mg | Iron: 1.6mg