Reader recipe Carrot Pineapple Muffins
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Carrot Pineapple Muffins

Very easy recipe. You can change the flour from all purpose to whole wheat or 1/2 and 1/2. I have also reduced the sugar amount and found it very tasty.

By Morag Cunningham

Source: Morag Cunningham

Recipe3 out of 5 based on 52 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Portion size 20


  • 1-1/2 cups 1-1/2cupsflour
  • 1 cup 1cupsugar
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1 tsp 1tspcinnamon, or other spices
  • 1/2 tsp 1/2tspsalt
  • 2/3 cup 2/3cupcanola oil
  • 2 2eggeggs
  • 1 cup 1cupgrated carrotcarrots
  • 2/3 cup 2/3cupcrushed pineapple, stir before measuring
To change the number of servings, enter the number, then press "calculate". or reset


Sift Flour,Baking Powder,Sugar,Salt,Soda and Spice. Combine remaining ingredients and add to dry blend until moist. Do Not overmix. Spoon into Muffin Pans (greased) and bake for 25 Minutes at 325 degrees farenheit. Makes 20 Medium Muffins

All rights reserved. TVA Group Inc. 2015