Hawaiian Pineapple Carrot Muffins – Page 2

Step-by-Step Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Combine the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the Carrots and Pineapple: Gently fold in the grated carrots and crushed pineapple until evenly distributed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. If using, fold in the shredded coconut and chopped nuts.
Fill the Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Grating Carrots: For the best texture, use a fine grater for the carrots. This ensures they blend smoothly into the muffin batter.
Draining Pineapple: Make sure to drain the crushed pineapple well to avoid adding too much moisture to the batter.
Customizable Add-ins: Feel free to add raisins, dried cranberries, or even chocolate chips for extra flavor and texture.
Baking Time: Keep an eye on the muffins as baking times can vary. Check for doneness by inserting a toothpick into the center.

Gluten-Free: Use a gluten-free all-purpose flour blend to make these muffins gluten-free.
Vegan: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil.
Extra Fruit: Add a handful of diced fresh pineapple or shredded apple for added fruity goodness.

If you have any leftovers, here’s how to store them:

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigerate: For longer storage, refrigerate the muffins for up to 1 week.
Freeze: These muffins freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.