There has only been one other recipe that I’ve tested for weelicious — the Dark Chocolate Cupcake — that took as many tries to perfect as this recipe. It required 9 tries to make the perfect pineapple carrot muffin WITHOUT using refined sugar and here it is! I’m really excited about how they came out because not only did Kenya love them, but the final batch was gorgeous, super easy to prepare (once I got the flavor right!) and made the perfect amount of muffins for a few days worth of meals and snacks for our family. The best part, though, is that they freeze extremely well too. You can toss a bunch in a zipper bag and into the freezer and whenever you need one, just put it in your little one’s school lunchbox and it will be defrosted and ready to eat by lunchtime. Isn’t it great when a recipe actually makes life easier?!


Carrot Pineapple Muffins

These muffins will make your life easier - they are easy to prepare, easy to freeze, and absolutely delicious!
5 from 1 vote
Course: Breakfast, Snack
Cuisine: American
Servings: 12
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes



  • Preheat oven to 350 degrees,
  • In a large bowl combine the flours, baking powder, baking soda and salt.
  • In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
  • Add the eggs and whisk to combine.
  • Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture.
  • Stir in the dry ingredients, making sure not to over mix.
  • Scoop the batter into regular size, paper lined muffin cups.
  • Bake for 22-25 minutes or until a toothpick comes out clean.
  • Cool and serve.


Calories: 170kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Cholesterol: 45mg | Sodium: 220mg | Fiber: 2g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 5 stars
    I have no clue how these amazing muffins could have no ratings! Then again, I’m probably part of the problem lol. I’ve bene making these muffins periodically for the last 12 years. I initially made them for my then toddlers but I got hooked on the myself and now I make them for me! The flavors go really well together. The slightly buttery flavor with the pineapple is just heaven. Hands down one of my all time favorite muffin recipes.

  2. I haven’t tested those recipes with gluten-free flour, but I have had success with swapping out the flour for equal amounts of Cup 4 Cup All Purpose blend in other recipes. That is usually my go to. 🙂 If you make then gluten-free, let me know what you did and how they turned out!

  3. I haven’t tested these with gluten free flour, but I usually use Cup 4 Cup all purpose gluten free blend with great results!

  4. Can I make these muffins with gluten free flour? We’re also big fans of the choc chip banana muffins and the berry muffins. Can these be made with gluten free flour as well? And if so, do I do a straight flour swap or do I need to change the amounts? thanks so much!

  5. made these with my littles and we love them!! Love the natural sweetness from the pineapple and honey one of my new favs!

  6. I made these before dinner. The kids were excited to eat them as a treat after they ate their meal. Sadly, neither my 2 year old, nor my 4 year old enjoyed them. They appeared moist, and fully cooked, when I pulled them out of the oven after only 18 minutes. When we tried them, they were quite crumby and on the dry side. This one didn’t work out for us, but I have tried numerous other recipes on here that have been hits with the kids. Two examples that the children enjoyed were the chicken nuggets and an apple green juice.

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating