Carrot Pineapple Sunshine Muffins

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Looking for a simple, healthful recipe that your kids will gobble up?  As we enter into the final stages of the school year, I wanted to share this muffin recipe that my kids love!  I routinely make a big batch of mini-muffins with this recipe and freeze for easy additions to my kids lunch and snackbox.

The pineapple and apple contribute to a moist muffin that taste like little cakes, while also having the added nourishment of carrots, cinnamon and whole grain whole wheat flour.

5 from 1 reviews
Carrot Pineapple Sunshine Muffins
Prep time
Cook time
Total time
A delicious snack with a cup of tea or a glass of milk!
Serves: 24 mini muffins
  • 1 cup whole grain whole wheat flour
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • 1 tsp ground cinnamon or gingerbread spice
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 14 ounce can of crushed pineapple, drained (save the juice for a smoothie [1])
  • 1 cup of grated carrot
  • ¼ cup + 2 tbsp oil
  • 2 tbsp yogurt
  • 1 tsp vanilla
  • 1 tart apple, diced (with skin on)
  • ¼ cup shredded coconut
  1. Preheat oven to 375 degrees F
  2. Measure 6 dry ingredients into large bowl (flour through to the salt). Make a well in center.
  3. Combine the 6 wet ingredients into a separate bowl. Add to the dry ingredients (eggs through to the vanilla). Stir until JUST moistened.
  4. Fold in apple and coconut.
  5. Lightly mist mini-muffin tins with vegetable oil spray. Fill mini-muffin tins ⅔rds full.
  6. Bake at 375 degrees F for 9-10 minutes.
  7. These are delicious moist muffins that are perfect for lunch box treats. Pair with a glass of milk for a satisfying snack.



Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD Nutritionist and Registered Dietitian Calgary, AB.

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