Pineapple Carrot Muffins

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from the Manchester Learning Gardens


Makes 12 muffins - double the recipe for one classroom


2 medium carrots, rinsed, peeled and grated (enough for ¾ cup)

1 cup canned crushed pineapple with juice

5 Tbsp. canola oil

¼ cup cold water

1 Tbsp. white distilled vinegar

1 ¼ cups all-purpose flour

¾ cup light brown sugar, packed

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon salt

A pinch of ground nutmeg, pumpkin pie spice, or apple pie spice

Non-stick cooking spray


  1. Preheat oven to 350° F.


  1. In a medium bowl mix pineapple and its juice, oil, water, vinegar and ¾ cup of the grated carrot. Mix with a fork to combine.


  1. In a large bowl mix flour, brown sugar, baking soda, cinnamon, salt and nutmeg. Blend with a fork to break up any lumps.


  1. Add wet ingredients to dry ingredients. Mix until just combined.


  1. Coat muffin pans with non-stick cooking spray. Fill each muffin cup about ¾ full with batter. Bake on the middle rack of the oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.


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