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Healthy Pineapple Carrot Muffins are moist, delicious, and naturally sweetened. Satisfy cravings for carrot cake with this easy recipe that has no added sugar.

Two healthy pineapple carrot muffins on a plate with more in a basket behind them.

Get ready to break into a happy dance! These amazing carrot cake muffins with pineapple will satisfy even the pickiest muffin lover. And they're healthy!

So you can feel good about enjoying one (or two) for breakfast or as a snack, even if you deck them out with healthy cream cheese date frosting.

Here's why:

Muffins with a vegetable in their name already have a leg up on other baked goods in my book. This recipe is packed with carrots, pineapple, raisins, and walnuts. The texture is fantastically dense and moist.
These moist muffins use Medjool dates (instead of sugar), white whole wheat flour, and Greek yogurt. It doesn't get any more wholesome than that. You don't have to make all the substitutions. But I promise you will want to.

They're perfect for a toddler or a lunchbox. And while you have all the ingredients out, make no-bake Carrot Cake Date Balls, too. They share many of the same ingredients!

If you're a fan of zucchini, you'll recognize this recipe as a variation of our Healthy Zucchini Muffins.

Jump to:

Ingredient Notes
Directions with Pictures
How to Make Date Jam
Healthy Cream Cheese Frosting
How to Store Pineapple Carrot Muffins
More Healthy Muffins
📋 Recipe

Ingredient Notes

Here's what you'll need to make the best pineapple carrot muffins:

Shredded carrot - There are packages of pre-shredded carrots in the grocery store if you don't want to prepare them.
Crushed pineapple adds sweetness to the muffins. Use fresh pineapple or canned pineapples that have already been crushed.
Medjool dates replace refined sugar in this recipe. Making creamy date jam is very easy; the instructions with pictures are below. Brown sugar (about ⅔ cup) may be used instead.
White whole wheat flour - Unbleached all-purpose flour or a combination of equal parts whole wheat flour and all-purpose flour may be used instead. Delicate whole wheat pastry flour is fantastic if you can find it.
Greek yogurt is used instead of oil which adds protein and moisture.
Raisins - dark or golden raisins.
Walnuts or pecans are a great addition. Or, leave this ingredient out for a nut-free version.
Eggs, baking powder, baking soda, salt, and cinnamon round out the list of ingredients.
Cream Cheese Icing (optional) - You'll need cream cheese, Medjool dates, and vanilla extract to make our recipe. If you're looking for a traditional frosting, check out Cream Cheese Frosting for Carrot Cake by the Cupcake Project.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Here's how to make healthy pineapple carrot muffins:

Graphic of steps to make carrot pineapple muffins: 1) grated carrots in processor bowl, 2) walnut on cutting board, 3) dry mix in bowl 4) wet ingredients in batter.

Shred carrots using the large holes of a cheese grater or a food processor. When done, spread the carrot shreds on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 2 cups of shreds and set aside.
Chop walnuts into small pieces with a knife or a food processor.
Combine the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a large bowl. Then, stir the eggs, yogurt, and date paste into the dry mix. The muffin batter will be stiff.
Add the remaining wet ingredients (drained pineapple and grated carrots) to the bowl and stir to combine. Then fold in raisins and walnuts. Reserve the pineapple juice for another use.
Fill muffin tins about ⅔ full. Use non-stick cooking spray to prevent sticking. If using paper liners, give them a spritz, too!
Bake for 20-25 minutes or until the muffins are firm and golden brown on top.
Allow muffins to cool for 5 minutes in the pan, then remove them to a wire rack to cool further.
Optionally, top with frosting. See more details below.

Direction collage for pineapple carrot mufins: 5) being scooped into muffin tin 6) baking in tin 7) cooling on rack 8) frosting on knife.

How to Make Date Jam

Date jam or "paste" is easy to make and an all-natural sweetener that can be used in baked goods and more. The steps to make it are below. If you use an entire 1-pound package, the yield is about 2 cups.

Direction graphic to make date jam: 1) dates covered in water 2) date soaking, 3) dates in a food processor before processing 4) dates that have been processed.

Place pitted Medjool dates in a glass or ceramic bowl and pour hot water over them.
Cover and allow them to sit for 10-20 minutes to soften. This may not be necessary if they are very fresh and soft.
Remove the dates from the water and place them in a food processor with a few Tablespoons of reserved soaking water.
Process on high for at least 3 minutes and up to about 7 minutes. The longer you process the dates, the smoother and lighter in color the jam will become.

Healthy Cream Cheese Frosting

Top these healthy carrot muffins with date cream cheese frosting to take them to the next level. I guess you could say they are carrot cake cupcakes when you're done!

You should have Medjool date jam left if you processed a 1-pound container of dates. Simply combine processed dates, softened cream cheese, and vanilla in a food processor.

Bite taken out of healthy pineapple carrot cake muffin with cream cheese frosting.

How to Store Pineapple Carrot Muffins

Making homemade carrot pineapple muffins involves a bit of work. (But it's worth it!) So, make several batches while you have all the ingredients out.

For the best results, store unfrosted muffins and keep a jar of frosting in the refrigerator to use as needed.

Countertop

Store unfrosted carrot pineapple muffins you will use in the next 3-4 days in an airtight container on the countertop. Line the container with a paper towel and arrange the muffins on top in a single layer for best results. Place another paper towel on top. The paper towel will absorb excess moisture as the muffins settle, so you won't end up with soggy muffins.

Store frosting in the refrigerator and top muffins just before serving.

If muffins are frosted, store them in the refrigerator to be safe.

Freezer

Allow the pineapple carrot muffins to cool completely, then individually wrap each one in plastic wrap. Store them in an airtight plastic bag or container for about two months.

When you're ready to enjoy one, lift it out, remove the plastic wrap, and let it come to room temperature. Warm in a toaster oven. Or, microwave it for about 15 seconds to immediately defrost.

Frosted muffins can be stored in the freezer. Give the frosting ample room to harden in the freezer before wrapping it in plastic wrap.

Basket of carrot cake muffins with pineapple.

More Healthy Muffins

These healthy muffin recipes have a good dose of fruits or veggies and use Greek yogurt too!

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Healthy Pineapple Carrot Muffins Recipe