Carrot, Coconut and Pineapple Muffins

An unusual combination of tastes that works a treat!


  • 150 g wholemeal flour (or 75 g wholemeal flour and 75 g plain flour)
  • 1 tsp baking powder
  • 0.50 tsp bicarbonate of soda
  • 0.50 tsp ground cinnamon
  • 0.25 tsp salt
  • 85 g butter (melted)
  • 1 tsp vanilla extract
  • 1 egg
  • 1 medium carrot (finely grated)
  • 60 g drained canned crushed pineapple
  • 1 tblsp pineapple juice (from the can)
  • 30 g desiccated coconut
  • 100 g soft light brown sugar
  • 50 g raisins (chopped for smaller children)


  1. Pre-heat the oven to 180°C (350 °F/Gas 4/Fan 160°C).
  2. Line two mini muffin tins with paper cases (or eight holes of regular muffin tin).
  3. Mix together the flour, baking powder, bicarbonate of soda, cinnamon and salt in a bowl. In a separate bowl mix together the melted butter, vanilla, egg, carrot, pineapple and juice, coconut and sugar.
  4. Mix the wet ingredients into the dry ones, along with the raisins.
  5. Spoon the mixture into the paper cases(three – quarters full) and bake for 12-14 minutes( for mini muffins) or 20 minutes (for larger muffins), until risen and firm to the touch. Cool on a wire rack.


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