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Pineapple Carrot MuffinsPineapple Carrot Muffins

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

May 4, 2014


Yield: 12 Servings, 1 muffin per serving



  • 1 medium carrot
  • 1 cup canned, crushed pineapple with juice
  • 5 Tablespoons canola oil
  • cup cold water
  • 1 Tablespoon white distilled vinegar
  • 1 cups all-purpose flour
  • cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • teaspoon salt
  • Pinch of ground nutmeg, pumpkin pie spice or apple pie spice
  • Non-stick cooking spray



  • Preheat oven to 350 degrees.
  • Rinse and peel carrot. Shred with a grater. Measure out cup shredded carrot.
  • In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
  • In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
  • Add wet ingredients to dry ingredients. Mix until just combined. If using raisins or walnuts, gently stir in now.
  • Coat muffin pan with non-stick cooking spray. Fill each muffin cup about full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.


Nutrition information per serving  (1 muffin)

Calories: 160

Total Fat: 6g

Saturated Fat: 0g
Cholesterol 0mg

Sodium: 160mg

Carbohydrates: 27g

Fiber: 1g
Protein: 12 mg


(Source: Share Our Strength’s Cooking Matters Program)


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Funded in part by USDA SNAP.

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Last update: Monday, May 05, 2014