Carrot Raisin Pineapple Muffins

[DF] Dairy-free


  • 1 1/2 cups white whole wheat flour
  • 1/2 cup dry rolled oats
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large banana, mashed
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 Tbsp. canola oil
  • 3 medium carrots, grated
  • 8 oz crushed pineapple, including juice
  • 1 cup raisins


  • Electric hand mixer or stand mixer
  • Food processor is very helpful but not required
  • Muffin pan (recipe makes 12 muffins)


  1. Preheat oven to 325 degrees F. Grease muffin pans or line with paper liners.
  2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
  3. Combine banana, sugar, brown sugar, eggs, vanilla, oil, and pineapple in a medium mixing bowl. Blend with mixer until very smooth. (It’s okay if it gets frothy.)
  4. Add raisins to wet mixture and stir in by hand.
  5. Pour wet mixture into dry mixture and stir by hand until evenly mixed.
  6. Add carrots and oats. Stir by hand until thoroughly mixed.
  7. Spoon batter into muffin pans. Makes 12-18 muffins depending on size.
  8. Bake for 30 minutes or until done.


Inspired by TLB117’s recipe for a healthier version of the carrot-raisin bread served at Mimi’s Cafe.