Pineapple Carrot Muffins (1 Bowl, No Eggs)

These Pineapple Carrot Muffins are simple and delicious egg-free, dairy-free muffins with a moist crumb loaded with fruit flavors.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Pineapple Carrot Muffins

These Pineapple Carrot Muffins are simple and delicious egg-free, dairy-free muffins with a moist crumb loaded with fruit flavors.

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 203.1 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups All-Purpose Flour - (note 2)
• ▢ ⅔ cup Unrefined Cane Sugar - (note 3)
• ▢ ⅓ cup Shredded Coconut (Unsweetened) - (note 7)
• ▢ 1 ½ teaspoon Baking Powder
• ▢ 1 teaspoon Cinnamon
• ▢ ¾ cup Coconut Milk - (note 1)
• ▢ ½ cup Mild-Flavor Olive Oil - (note 4)
• ▢ 2 teaspoons Vanilla Extract
• ▢ 1 cup Grated Carrots - (note 5)
• ▢ ½ cup Canned Crushed Pineapple - (note 6)

Optional

• ▢ ½ teaspoon Salt

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin tray with a paper liner. Set aside.
• In a large mixing bowl, combine flour, sugar, shredded coconut, baking powder, cinnamon, and salt if used.
• Make a well in the center of the flour and add coconut milk, light olive oil, and vanilla extract.
• Combine, scraping down the sides to bring all the ingredients together and a smooth batter forms.
• Fold in crushed pineapple and grated carrots. Stir to evenly incorporate.
• Divide the batter evenly into the 12 muffin holes.
• Bake the muffins on the center rack of your oven for 25-30 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
• Let them cool down on a rack completely.

Notes

Note 1: Or any milk you love like almond milk, oat milk, soy milk, or milk if you use dairy in your kitchen.

Note 2: Or white spelt flour, or white wholewheat flour. For a gluten-free version, use my gluten-free conversion guide.

Note 3: Or any other granulated sugar you like including brown sugar or coconut sugar.

Note 4: Or other light flavor oils like canola oil.

Note 5: Or pulsed in your food processor for smaller pieces.

Note 6: Fresh or canned I am using canned.

Note 7: Or chopped walnuts.

Frosting: You can frost the muffins to form cupcakes. You can use one batch of my vegan frosting recipe for an easy cupcake frosting to pipe on top. Or, for a light spreadable frosting, use my coconut cream frosting recipe.

Storage: Store the muffins in the fridge in an airtight container for up to 4 days. Freeze up to 1 month in Ziploc bags in the freezer.

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Nutrition

Serving: 1muffin | Calories: 203.1kcal | Carbohydrates: 27.6g | Protein: 1.8g | Fat: 10.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Sodium: 164.5mg | Potassium: 77.1mg | Fiber: 1.1g | Sugar: 14.7g | Vitamin A: 1787.4IU | Vitamin B12: 0.2µg | Vitamin C: 1.6mg | Vitamin D: 7.4µg | Calcium: 45.2mg | Iron: 1mg | Magnesium: 10.2mg | Phosphorus: 35.1mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need a handful of ingredients for this recipe. Here’s how to pick them.

• All-Purpose Flour – This forms the base of the muffins. White spelt or white whole wheat flour also work. For a gluten-free version, use my gluten-free conversion guide.
• Unrefined Cane Sugar – This sweetens the muffins. Brown sugar or coconut sugar are also suitable.
• Shredded Coconut – This adds texture and flavor. Chopped walnuts or raisins are also great.
• Baking Powder – This helps the muffins rise and gives them a soft and fluffy crumb.
• Cinnamon – For flavors.
• Coconut Milk – This adds moisture. Almond, oat, soy, or dairy milk are also suitable.
• Light Olive Oil – This makes the muffins super soft. Canola oil also works.
• Vanilla Extract – For more flavors.
• Grated Carrots – This adds moisture, sweetness, and a hint of flavor.
• Canned Crushed Pineapple – For sweet, tropical flavors and moisture. Fresh pineapple also works.

How to Make Pineapple Carrot Muffins

This recipe is super simple, here’s how to make these muffins in a few pictures.

Combine the dry ingredients in a large mixing bowl.

Incorporate the liquid ingredients and shredded carrots.

Stir the batter until it’s just combined and transfer it to a muffin tin.

Bake the muffins on the center rack of your oven for 25-30 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect muffins.

• Flavor Variation – Swap shredded coconut for dried raisins or chopped nuts to create new muffin flavors.
• Fresh Pineapple Precision – When using fresh pineapple, crush the chunks in a food processor and measure the crushed flesh, not the juice.
• Spice it Up – Add a pinch of ginger or nutmeg for extra flavor.
• Cupcake Transformation – Frost the muffins with my coconut cream frosting for a cupcake version.
• Even Mixing – Combine the wet and dry ingredients just until a smooth batter forms. Overmixing can make the dough dense and dry.

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