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Pineapple Carrot Muffins – gf, egg free

Pineapple Carrot Muffins – gf, egg free

Pineapple Carrot Muffin

Pineapple Carrot Muffins

Love muffins ? Check out our Lemon Strawberry muffin recipe!

Pineapple Carrot Muffins

Imagine a moist cinnamon carrot cake with a pineapple twist. That’s Pineapple Carrot Muffins.

Pineapple Carrot Muffins are naturally moist and full of flavour. Pineapple is sweet and juicy and give these muffins a tasty surprise when you bite into the pineapple pieces. 

The carrot and cinnamon compliment each other giving this flavour trio balance and depth. It’s a satisfying snack muffin, enjoyable at any time of day.

A super simple recipe and easy to bake, I whipped these up the night before a long walk in the forest and enjoyed sharing them with friends as we walked our dogs.

I’ve been enjoying this recipe since I was in grade 7 home ec class. It used to be my host gift when my friend’s parents would take me camping with their family. It was a crowd pleaser every time and I was asked back and asked to bring them along. 

Making them gluten free and egg free was an easy adaptation. I have also made them fat free by substituting the oil for unsweetened apple sauce. It changes nutrition info to 144 cal each muffin. If you chose to do this please make sure you eat them soon, the extra moisture makes them go off sooner.

A couple notes when baking. When crushing your pineapple make it chunky, the big bites of pineapple make this recipe sing! We’ve used psyllium husk egg replacer. Make sure to give this time to set up before baking with it. Make the egg replacer when you preheat your oven and before you shred your carrot. Whisk the psyllium husks so they don’t get clumpy in the water.

Pineapple Carrot Muffins

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Snack
Keyword: carrot, pineapple
Servings: 18 muffins
Calories: 201kcal


Dry Ingredients

  • 2 ½ cups sweet baking flour blend, see our recipe
  • 2 tsp baking soda
  • ½ tsp sea salt
  • 2 tsp cinnamon
  • ½ tsp guar gum,

Wet Ingredients

  • 2 egg replacement, 1 tsp psyliium husk, ½ cup water
  • 1 cup coconut sugar
  • cup olive oil, can substitute with unsweetened apple sauce
  • 1 tsp vanilla
  • 1 cup crushed pineapple, making sure there are larger pieces
  • 1 cup shredded carrot



  • Preheat oven to 375.
    Grease or line muffin tins.
    Make egg replacement and allow to set up
    Shred or grate carrots to fine pieces.
    Crush or chop pineapple, make sure some pieces are about ¼" large or bigger. Having the pieces chunky makes this recipe better.
    Pineapple Carrot Muffins

Dry Ingredients

  • Whisk together sweet flour blend, baking soda, cinnamon, guar gum and salt together in a large bowl.
    Pineapple Carrot Muffins

Wet ingredients

  • Whisk together sugar, vanilla, olive oil, prepared egg replacement, shredded carrot and crushed pineapple in another bowl
    Pineapple Carrot Muffins

Combine and Bake Muffins

  • Add wet ingredients to dry ingredients and stir together with a spatula until just combined.
    Spoon into prepared muffin tins and bake for 20 minutes or until muffins spring back to your touch.
    Pineapple Carrot Muffins

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