Pineapple Carrot Muffins

 

Pineapple Carrot Muffins

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• Cream cheese frosting (optional)

Instructions

Preheat oven to 350°F. Line a muffin tin with paper liners.

Whisk dry ingredients in one bowl. In another bowl, mix wet ingredients, then add to dry (do not overmix). Fold in carrots and pineapple.

Divide batter evenly and bake 20–25 minutes, until a toothpick comes out clean. Cool completely before frosting, if using.