Pineapple Carrot Walnut Muffins with a Cinnamon Twist

Recipe Collection: Breakfast

Pineapple Carrot Walnut Muffins with a Cinnamon Twist bring the tropical sweetness of pineapple together with crunchy walnuts and earthy carrots. These vegetarian muffins are perfect for breakfast or a wholesome snack. With a gluten-free option available, they cater to various dietary needs while delivering a burst of flavor in every bite. Versatile and delicious, they can be enjoyed warm or at room temperature, making them perfect for meal prep or on-the-go snacking.

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Overview

These delightful muffins combine the tropical sweetness of pineapple with the earthy flavors of carrots and walnuts. Perfect for a healthy breakfast or a satisfying snack, these muffins are both wholesome and delicious.

Diet Type

Vegetarian

Allergies

Nuts, Gluten, Eggs

Cuisine

American

Serving Size: 12

Cooking Time: 40 minutes

Ingredients

• 1 10 Ounces (oz) can pineapple slices, drained
• 2 Tablespoons (tbsp) brown sugar
• 2 Tablespoons (tbsp) walnuts, chopped
• 0.5 Cups regular rolled oats
• 0.75 Cups whole wheat flour
• 0.75 Cups all-purpose flour
• 2 Teaspoons (tsp) baking powder
• 0.5 Teaspoons (tsp) baking soda
• 0.25 Teaspoons (tsp) salt
• 1 Tablespoon (tbsp) ground cinnamon
• 2 Whole eggs
• 0.5 Cups packed light brown sugar
• 0.25 Cups canola oil
• 2 Tablespoons (tbsp) pineapple juice
• 1 Teaspoon (tsp) vanilla extract
• 1 8 Ounces (oz) can pineapple, crushed
• 1 Cups carrot, grated
• 0.75 Cups raisins
• 0.25 Cups walnuts, chopped

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
2. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 0.5 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
3. In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, whisk together the eggs, 0.5 cup of brown sugar, canola oil, pineapple juice, and vanilla. Stir the wet ingredients into the dry just until moistened.
5. Fold in the crushed pineapple, carrot, raisins, and walnuts. Spoon evenly into the prepared muffin cups.
6. Bake the muffins until the tops spring back when lightly pressed, about 20 minutes.
7. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.

Enjoy your homemade Pineapple Carrot Walnut Muffins with a Cinnamon Twist!