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.

Looking for more muffin recipes?

• Caramel Apple Muffins
• Gluten-Free Chocolate Banana Muffins
• Carrot-Praline Cupcakes
• See all my vegan muffin recipes

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