Moist Carrot Cake Muffins with Pineapple
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Vanilla and Bean · by Traci York★ 4.5 (2)

Moist Carrot Cake Muffins with Pineapple

NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 8%
CARBS 27G37% OF CAL
2G FIBER10G ADDED3G INTRINSIC12G OTHER13G TOTAL SUGAR
FAT 19G59% OF CAL
12G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender carrot pineapple muffins studded with pecans and warm spices. Moist, flavorful, and easy to make; great as a handheld treat or topped with cream cheese frosting.

dessertamericanbaked gooddairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup (100 grams) Pecans
  • 1 1/4 cup + 1 tablespoon (180 grams) Unbleached All Purpose Flour
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Powder (non aluminum)
  • 3/4 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/3 cup (65 grams) Dark Brown Sugar (packed or sub light brown sugar)
  • 1/3 cup (75 grams) Organic Cane Sugar
  • 2 Eggs (large, room temperature)
  • 3/4 cup (150 grams) Coconut Oil (melted, warm to the touch (I use unrefined), or other neutral veg oil)
  • 2 teaspoons Vanilla Extract
  • 3/4 cup (190 grams) Crushed Pineapple (drained, pressed through a fine mesh strainer, a little under one 14 ounce can)
  • 1 1/4 cups (160 grams) Finely Grated Carrots (packed, about 3 medium carrots (224 grams / 8 ounces with tops trimmed))
PREP
30M
SODIUM
229MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.