Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Line or grease a muffin tin.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, beat granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time and stir in vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in grated carrots and crushed pineapple, and add nuts if desired.
- Fill muffin liners about two-thirds full.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Serve warm or at room temperature.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg