Tropical Carrot Cake Muffins

These healthy whole wheat muffins are super light and fluffy, and taste like a tropical paradise. Naturally sweetened with honey, carrots and pineapple, these tropical carrot cake muffins make carrot cake a totally acceptable breakfast food!

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 225 kcal


  • 1 3/4 cup whole wheat flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup honey
  • 3/4 cup carrots, shredded
  • 1/4 cup pineapple, finely chopped
  • 1/2 cup pecans, chopped


  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda, salt and cinnamon in a bowl and mix well. Set aside.
  3. Melt butter in a small saucepan. Transfer for a large mixing bowl.
  4. Add egg, milk, honey, shredded carrot and finely chopped pineapple to the mixing bowl with the butter. Stir well to combine.
  5. Add dry ingredients to the wet and mix well. Fold in the pecans.
  6. Grease muffin tin with butter or coconut oil (or use liners), and add batter to the tins. Place in oven and bake for 20 minutes.
  7. Remove from oven and transfer muffins to a cooling rack for at least 10 minutes before eating. Enjoy!