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carrot muffins

Carrot Muffins in Paradise

These carrot muffins come from a restaurant in Kauai, Hawaii and are delicious. You'll taste a little bit of paradise each time you bite into one.
Course Breakfast, Snack
Cook Time 20 minutes
Total Time 20 minutes
Servings 18 muffins


  • 9.6 oz. whole wheat flour (this equals anywhere from 1.75 cups to a little over 2 cups)
  • 8 oz. raw sugar (this equals anywhere from 1 cup to 1.25 cups)
  • 2 t. baking powder
  • 1 1/2 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. salt
  • 4 eggs
  • 7 oz. vegetable oil (I use canola oil)
  • 4 oz. crushed pineapple (be sure to weigh this - it isn't half of an 8 oz. can)
  • 14 1/2 oz. shredded carrots (I start with 2 bags of shredded carrots and chop them further)


  1. Preheat oven to 350°.
  2. In a mixing bowl, mix well the first six ingredients (through salt).
  3. Add oil and eggs, mixing slowly for 15 seconds.
  4. Add the carrots and pineapple and mix another 15 seconds. Do not overmix.
  5. Add 3 oz. (about 1/3 c.) for each muffin to a greased muffin pan and bake for 15-20 minutes (mine usually take 20, but check at 15) or until fully risen and a dark brown (mine never quite get that dark brown color, so make sure you don't overbake trying to achieve that).
  6. Cool a short time in the pan and then move to a rack to cool completely. (Or eat one warm!!)

Recipe Notes

Recipe from Keoki's Paradise, a member of T. S. Restaurants of Hawaii and California