Carrot Cake Pineapple Muffins

Carrot cake in a muffin!

  • Servings: 12
  • Cooktime: 25 mins, Prep Time: 35 mins
  • Main Ingredient: Carrot


  • 1 8 oz. can juice-pack crushed pineapple
  • milk, as needed
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 2 cups unbleached flour
  • 1/3 cup Sugar Twin® Sucralose Granulated White Sweetener
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup finely chopped carrots
  • 2 Tbsp. Sugar Twin® Stevia Granulated White Sweetener
  • 1/2 tsp. ground cinnamon


Preheat oven to 400°F. set all pineapple juice in a cup and set aside, then add milk to juice to juice until you measure ¾ of a cup. In another mixing bowl, combine oil, egg and vanilla extract, then add to milk and juice. Then combine the flour, SugarTwin®, baking powder and salt in a large mixing bowl. Form a hole in center of flour mixture and stir in all of the juice and liquid ingredients along with the pineapple and chopped carrots; Fill twelve greased two and a half inch muffin cups with batter. Mix two tablespoons of SugarTwin® and cinnamon and sprinkle half a teaspoon on each muffin. Bake the muffins for 25 minutes or until knife inserted in center comes out clean.