Image of Carrot Cake Pineapple Muffins Recipe

Carrot Cake Pineapple Muffins Recipe

Image of Carrot Cake Pineapple Muffins Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour
  • icons/brand/silverware copy Created with Sketch. Yield: 12
  • Carrot cake in a muffin!


  • 1 8 oz. can juice-pack crushed pineapple
  • milk, as needed
  • ⅓ cup vegetable oil
  • 1 large egg
  • ½ tsp vanilla extract
  • 2 cup unbleached flour
  • ⅓ cup Stevia Sweetener
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup finely chopped carrots
  • 2 tbsp Stevia Sweetner
  • ½ tsp ground cinnamon


  1. Preheat oven to 400 F.
  2. Set all pineapple juice in a cup and set aside, then add milk to juice until you measure ¾ of a cup.
  3. In another mixing bowl, combine oil, egg and vanilla extract, then add to milk and juice.
  4. Then combine the flour, Sugar Twin®, baking powder and salt in a large mixing bowl.
  5. 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.
  6. Mix two tablespoons of Sugar Twin® and cinnamon and sprinkle half a teaspoon on each muffin.
  7. Bake the muffins for 25 minutes or until knife inserted in center comes out clean.