Moist, fluffy, and packed with flavor, these Vegan Carrot Pineapple Muffins are perfect for breakfast, dessert, or a quick snack. And the best part? They're easy to make and perfect for meal prep.
Love more vegan muffins? Try my dairy-free blackberry muffins or my cranberry orange muffins.
After testing the recipe multiple times, I found that using crushed pineapple provides a better texture than freshly blended pineapple, resulting in a muffin that’s dairy-free, egg-free, and ready in just 30 minutes.
These vegan carrot and pineapple muffins are delicious and incredibly simple to make - no electric mixer or special equipment is required.
While I usually enjoy pineapple in my smoothies, its sweet, tangy flavor pairs beautifully with the earthy taste of carrots in these muffins, creating a perfectly sweet treat with a golden top and irresistible flavor.
They're fantastic on their own, you don't need any toppings or icing, but I love to add a smear of peanut butter and a cup of golden milk for an extra treat. They're the perfect cozy snack with a cup of coffee or tea as well.
Jump to:
Why You'll Love This Recipe
- Made with no eggs or dairy
- Kid-friendly
- No special equipment required
- Versatile
Ingredients and Substitutions
- Canned crushed pineapple: Provides a sweet and tangy flavor to the muffins, and the juice adds moisture.
- Carrots: Carrots add a touch of earthiness and sweetness, as well as a bit of texture.
- All-purpose flour: Provides structure. You can use whole wheat flour or a gluten-free blend instead.
- Sugar: I used brown sugar but granulated (white sugar) or coconut sugar can be used as alternatives.
- Dairy-free milk. I used almond milk. It adds moisture and binds everything together. Soy milk, oat milk, or any other plant milk would work.
- Vegetable oil: I used sunflower oil. You can swap any neutral vegetable oil such as canola, grapeseed, or melted coconut oil.
- Vanilla extract: Vanilla enhances the overall flavor of the muffins.
- Baking soda and baking powder: Leavening agents that help the muffins rise and become light and fluffy.
- Vinegar: Vinegar reacts with the baking soda to help the muffins rise. You can use apple cider or white vinegar.
- Salt: Salt balances the sweetness and enhances the overall flavor.
How To Make Vegan Carrot And Pineapple Muffins
Preheat oven to 390°F (200°C).
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add milk, oil, vanilla, and vinegar. Mix until just combined—do not overmix. Gently fold in drained pineapple and shredded carrots.
Divide batter among 12 muffin cups lined with silicone or paper liners, or lightly oiled. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool in a muffin tin for a few minutes before transferring to a wire rack to cool completely.
Storage
Refrigerator: Store leftover pineapple carrot cake muffins in an airtight container for up to 5 days.
Freezer: For longer storage, place muffins in a freezer-friendly bag or container and freeze for up to 2 months. Thaw at room temperature or warm in the microwave before serving.
Variations
- Mix in raisins: Incorporate ½ cup of raisins or sultanas for extra sweetness and texture.
- Spiced: Add ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, and a pinch of nutmeg for a warm and cozy flavor.
- Chocolatey: Add ½ cup of chocolate chips or cocoa powder for a decadent treat.
- Add coconut: Add ½ cup of shredded coconut for a tropical flavor.
- Oil-free muffins: Use unsweetened applesauce or mashed banana instead of oil for a lower-fat option.
Top Tips
- Grate carrots finely: For a smoother texture, make sure to grate the carrots finely. This helps them blend seamlessly into the batter and prevents large chunks. Avoid using pre-shredded carrots, as they can be too dry and affect the texture of the muffins.
- Drain pineapple: Drain the pineapple and do not squeeze it to remove excess liquid. This will help to maintain the moisture of the muffins.
- Make homemade crushed pineapple: If you only have canned sliced pineapple, you can make crushed pineapple at home. Simply blitz the pineapple slices in a blender or food processor a few times until they reach the desired consistency.
- Measure the flour correctly: Gently fluff the flour and level it off in the measuring cup. This will help prevent using too much flour and result in dense muffins.
- Don’t overmix: Mix the batter just until the ingredients are combined. Overmixing can make the muffins dense and tough.
- Check for doneness: Use a toothpick to check for doneness. Insert it into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are ready.
- Cool completely: Allow muffins to cool completely in the pan before transferring them to an airtight container. This helps them set up and keeps them from becoming soggy.
Frequently Asked Questions (FAQ's)
Yes, you can divide the batter into a mini muffin tin and adjust the baking time accordingly.
Use a toothpick to test for doneness. If it comes out clean or with just a few crumbs, the muffins are ready.
More Easy Vegan Muffins Recipes
- Banana blackberry oatmeal muffins
- Lemon poppy seed muffins (no yogurt)
- Eggless banana chocolate chip muffins
- Strawberry lemon muffins
- Healthy savoury muffins with spinach
- Blueberry muffins (no eggs)
- Banana muffins with 2 bananas
📖 Recipe
Vegan Carrot And Pineapple Muffins
Equipment
- 1 large mixing bowl
- 1 Grater
- 1 standard 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
Ingredients
Dry ingredients
- 1 + ½ cup all-purpose flour
- ½ cup brown sugar or granulated/coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- ½ cup almond milk or any plant-based milk
- ¼ cup sunflower oil or any vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar apple cider or white
- 1 cup canned crushed pineapple drain but don't squeeze
- 1 cup carrots finely grated
Instructions
- Preheat oven to 390°F (200°C). In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add milk, oil, vanilla, and vinegar. Mix until just combined - do not overmix. Gently fold in drained pineapple and shredded carrots.
- Divide batter among 12 muffin cups lined with silicone or paper liners, or lightly oiled. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in a muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store leftover pineapple carrot cake muffins in an airtight container for up to 5 days.
- For a smoother texture, make sure to grate the carrots finely. This helps them blend seamlessly into the batter and prevents large chunks. Avoid using pre-shredded carrots, as they can be too dry and affect the texture of the muffins.
- Drain the pineapple and do not squeeze it to remove excess liquid. This will help to maintain the moisture of the muffins.
- If you only have canned sliced pineapple, you can make crushed pineapple at home. Simply blitz the pineapple slices in a blender or food processor a few times until they reach the desired consistency.
- Gently fluff the flour and level it off in the measuring cup. This will help prevent using too much flour and result in dense muffins.
- Mix the batter just until the ingredients are combined. Overmixing can make the muffins dense and tough.
- Use a toothpick to check for doneness. Insert it into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are ready.
- Allow muffins to cool completely in the pan before transferring them to an airtight container. This helps them set up and keeps them from becoming soggy.
Nutrition
If you try these carrot and pineapple muffins, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Jacqui says
These muffins are bomb! Perfect for a picnic, breakfast, to feed a crowd or just as a lunch snack. So tasty and easy to make!
Marinela says
I'm glad you like them Jacqui, thank you for this lovely comment!
patricia says
Can I use canned pineapple - well drained?
Marinela Malcheva says
Thanks for your question, Patricia! I haven't personally tried using canned pineapple in these muffins, but I think it would definitely work. Just make sure to drain the juice well without squeezing the pineapple. I'm planning to give it a try soon and will update the post with the results. Let me know how it turns out if you try it first!
Denise Griffin says
Would it be okay to add white raisins and/or chopped walnuts?
Marinela Malcheva says
Sounds delicious, Denise! White raisins and walnuts would be a great addition. Let me know how they turn out.