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Refreshing Carrot-Pineapple Muffins

Refreshing Carrot-Pineapple Muffins

Course Dessert
Cuisine American, Amish


  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 2 cups finely shredded carrots
  • 1 cup crushed pineapple (spooned from can, leaving some juice)
  • ¼ cup coconut, shredded
  • ¼ cup walnuts, chopped
  • 3 extra large eggs, lightly beaten
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 teaspoon vanilla


  • Preheat oven to 350 F.
  • Use cooking spray to coat 12 standard-size muffin cups.
  • In a large bowl, combine flour, sugar, baking powder, cinnamon and soda.
  • Stir in carrots, pineapple, walnuts and coconut.
  • In a medium bowl, combine eggs, oil, buttermilk and vanilla.
  • Add the liquid ingredients to the flour mixture, stirring just until all is combined.
  • Using an ice cream scoop, spoon thebatter into each muffin cup, filling abouttwo-thirds full.
  • Place into preheated 350 F oven, baking about 15 to 17 minutes, just until done in center.
  • Let muffins cool in pan for 5 minutes, then go around edges with a butter knife before removing and placing on wire rack to cool.
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