Carrot Pineapple Muffins

Carrot Pineapple Muffins

These moist and delicious muffins will easily get you through your morning.

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  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup pale beer (wheat, pilsner, lager)
  • 1 cup crushed pineapple, drained
  • 2 cups carrots, shredded


  • Preheat oven to 325 degrees F. Place liners in a muffin tin.
  • In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
  • In another bowl beat the eggs and beer.
  • Add the flour mixture and mix until combined.
  • Fold in the pineapple and carrot.
  • Pour batter into the liners in the muffin pan and fill 2/3 full.
  • Bake until tester inserted in center of a muffin comes out clean about 25-35 minutes.



3476 cal


173 g


456 g


47 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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