Believe me, these little guys are to die for!

The inspiration for these Hawaiian Pineapple Carrot Muffins came from a craving for something tropical, yet comforting, during one of our Midwest winters. These muffins are the perfect blend of sweet pineapple and wholesome carrots, making them a delightful treat that combines a taste of summer with the warmth of home baking. They're great for breakfast on the go, a quick snack, or a light dessert. Plus, they pack a bit of a nutritional punch with the added veggies!

These muffins pair wonderfully with a cup of coffee or a glass of cold milk. For a more tropical experience, try serving them alongside a fruit salad with berries, mango, and kiwi. If you're looking for a heartier breakfast, they go well with a classic omelette or some scrambled eggs and avocado on the side.

Servings: 12 muffins

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots
1 cup crushed pineapple (drained)
1/2 cup chopped walnuts (optional)

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, beat the granulated sugar, brown sugar, and eggs until combined. Add the vegetable oil and vanilla extract, and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the grated carrots, crushed pineapple, and chopped walnuts, if using.

Spoon the batter into the prepared muffin cups, filling each about three-quarters full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

For a bit more texture, you can add 1/4 cup of shredded coconut to the batter. If you prefer a spicier muffin, increase the amount of cinnamon and nutmeg, or add a pinch of ground cloves. To make these muffins even healthier, substitute half of the all-purpose flour with whole wheat flour, and replace the vegetable oil with unsweetened applesauce.