Beranda / Biscuits and muffins / carrot cake / dairy free / King rice bran oil

Carrot & Pineapple Muffins

Oleh Special Recipes

When talking about muffins you may think about something that is low in fat and quite dry, right?


This time our muffin is not dry, or you can say that it is very moist!
But the moisture in the muffin is not coming from the fat, it comes from the mashed carrot and pineapple, with a plus from the brown sugar that helps keep the moisture in the muffin stay longer too. 

With carrot, pineapple, and lovely cinnamon fragrance, this muffin gives me a homey taste (and a feeling of comfort), it's so relaxing. Not only that this muffin gives you happiness from its taste but it's packed with a load of fiber from carrot, pineapple, whole-wheat flour, and roasted sunflower seeds that add more texture to the muffin too. 
As this muffin doesn't contain the dairy product, so anyone who's allergic to it can enjoy it.
You can have this lovely muffin with a cup of hot drink as breakfast, afternoon treat, or I can say that you can enjoy it anytime!!



Carrot & Pineapple Muffins
Makes 7 muffins


120 g ................... Pineapple slices (I use canned pineapple), net weight
200 g ................... Carrot (net weight)
2 tbsp .................. Juice from the pineapple can or water
140 g ................... Cake flour
85 g ..................... Whole-wheat flour
1/4 tsp ................ Baking powder
1/2 tsp ................ Baking soda
1 tsp .................... Cinnamon powder
150 ml ................ King Rice bran oil
1/4 tsp ................ Salt
50 g ...................  Brown sugar
50 g ................... Granulated sugar
1 ......................... Egg
50 g .................... Unsalted roasted sunflower seeds



Preheat an oven to 200℃
Line 7 muffin pans with baking paper cups.

I use King rice bran oil.

Cut Pineapple slices into 1.5 cm pieces.

Cut the carrot into pieces, put into a microwavable bowl, and pour the juice from the pineapple can (or water) into the carrot bowl.

Cover and heat in a microwave  (600W) for 8-10 minutes until softened.


Mash the cooked carrot with a hand mixer. Then let the carrot cool completely before using it.


Put the cake flour and whole-wheat flour into a bowl, sift the baking powder, baking soda, and cinnamon powder into the bowl. Mix to combine.


Put the rice bran oil, salt, both kinds of sugar, and egg into a bowl. Beat with a hand mixer to combine.


Put the cooked and mashed carrot into the bowl, and beat to combine.


Pour the oil mixture into the flour mixture bowl. Fold to combine.


Put the pineapple and unsalted roasted sunflower seeds into the bowl.

Fold to combine.

Put the batter into the prepared pans.

Bake in 200℃  Preheated oven for 20-25 minutes.


Remove from the pan and let it cool completely





Carrot & Pineapple Muffins