Wholewheat Pineapple Carrot Muffins

These wholewheat pineapple carrot muffins are perfectly fluffy and delicious. The recipe yields 10 regular sized muffins, which can be made ahead as they’re freezer-friendly.

This is a recipe that my mom made for us growing up and I always loved how moist and delicious these muffins were. There’s something about the pineapple/carrot combo that is just so perfect (I’ve got a pineapple carrot cake post coming soon too!)

I’ve since veganized the recipe and made it a bit healthier. See my changes below.

Ingredient Notes — Wholewheat Pineapple Carrot Muffins

  • Sugar: I replaced the white sugar with raw sugar.
  • Flour: I replaced the all-purpose (white) flour with wholewheat. The original recipe made 12 muffins, but I guess that since these don’t rise as much because of the denser flour, this recipe only makes 10.
  • Topping: The topping is optional but highly recommended as it ads a nice initial crunch to the muffins, as well as some healthy omega-3 fatty acids.

Other Notes — Wholewheat Pineapple Carrot Muffins

  • Feel-free to increase the spice. This recipe calls for 1tsp of cinnamon, but feel-free to double it, or replace it with a pumpkin spice mix.
  • Don’t over-mix the batter. As I mentioned in my Vegan Caramel Apple Muffins recipe, it’s good to remember that with all muffin recipes – and especially those containing whole wheat flour – it’s important not to over-mix your batter. You really just want to fold it together a few times. A few lumps here and there are OK. Over-mixing leads to dense/dry muffins – and no one wants that!
  • These freeze very well. These muffins are freezer-friendly, so they can be made ahead of time. Just pop them out of the freezer a few hours before you plan on eating them.
Vegan Pineapple Carrot Muffins

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Vegan Wholewheat Pineapple Carrot Muffins

These wholewheat pineapple carrot muffins are perfectly fluffy and not too sweet. They’re vegan and freezer-friendly.

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 10 1x
  • Category: Dessert, Breakfast, Snack
  • Cuisine: American, Vegan

Ingredients

Scale
  • 1 ½ cups wholewheat (wholemeal) flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 vegan eggs (Ener-G egg replacer works well)
  • 1 cup raw sugar
  • ⅔ cup vegetable/canola oil
  • 1 tsp vanilla
  • 1 cup crushed pineapple with juice
  • 1 cup grated carrots
  • ¼ cup lightly packed brown sugar
  • ¼ cup chopped walnuts

Instructions

  1. Combine flour, baking powder, baking soda, salt and cinnamon. Stir well to blend.
  2. Beat vegan eggs, sugar, oil and vanilla in mixing bowl. Stir in flour mixture, pineapple and carrots, mixing until all ingredients are moistened.
  3. Fill well-greased muffin cups ¾ full.
  4. Combine brown sugar and nuts for topping. Sprinkle over tops of muffins.
  5. Bake at 350F for 25 to 30 minutes.

Keywords: baking, carrot, Ener-G, freezer-friendly, kid-friendly, muffin, pineapple, walnut

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17 thoughts on “Wholewheat Pineapple Carrot Muffins”

  1. I was excited to make these muffins. I had to leave them in the oven for more than 15 minutes extra and they still were soggy inside; plus they did not rise. (concave top). I used fresh pineapple and a sweet potato because I was out of carrots. I don’t think that should have been a problem.

    Reply
  2. Can I make this without sugar? I make banana muffins without sugar and they are wonderful. How much pineapple would I have to use?

    Reply
    • Ripe bananas are quite sweet so I think that’s why you can make banana muffins and cakes without additional sugar. I’m not sure how these would turn out without sugar, but if you try them, please leave a comment and let us know.

      Reply
  3. These were delicious. I made them as-is and they turned out perfectly. Next time I might try to add some dried coconut to the batter 😛

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  4. Make those this morning, very easy to make. I have to cut on white flour and sugar so I substitute the sugar with 1/2 cup of Splenda, work very well. I love them and will make them again and will try some variations. Thank you.

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  5. These turned out really yummy! Also approved by my 3 year old daughter. I loved using the whole wheat flour and carrots. It made me feel better about eating more of them. 😉 I was excited about using the pineapple in the mix. I LOVE pineapple! They didn’t have enough of the pineapple flavor for me. Maybe next time I could use pineapple extract instead of vanilla extract? Baking time was perfect, but this is one that you definitely want to let it set and cool before trying to consume. How many regular sized muffins is this recipe supposed to make?

    Reply
  6. They’ve been in the oven for 30 min. already and they’re still a bit soggy and gooey. I’m throwing them in for 10 more minutes.

    Reply
        • I did cook them longer but the outside was just cooking. The middle wasn’t completely uncooked, just soggy and gummy. I didn’t want them to go to waste, so I let them cool off (which they ended up sinking in on top) and then threw them in the freezer to store them in there. The next day to eat one, I just microwave the frozen muffin for 20 seconds. It did come out better, more edible than the day before.

          Reply
          • Interesting. Good idea about freezing them. Like I said, I’ll make these again soon and update the recipe if the same thing happens to me. Maybe the pineapple should be drained…

  7. I have made these three times and everyone in our house loves them. I have added them to our breakfast menu. Thank you!

    Reply
  8. Making this tonight for a nice snack for my family 🙂 thanks for the recipe. Made a couple substitutions but all in all I used your recipe!

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