Healthy Carrot Muffins with Pineapple

I had a craving for some healthy carrot muffins (that were also Weight Watchers friendly). And since I didn't already have a recipe that fit that bill and couldn't find one I liked, I decided to create my own! This Healthy Carrot Muffin with Pineapple Recipe is made with healthy ingredients like carrots, pineapple, Greek yogurt and walnuts.

And although they taste like carrot cake, these muffins are actually Weight Watchers friendly at only 4 WW points on my personal WW plan! They also make a great on-the-go breakfast, snack, dessert and are perfect for throwing in the lunch bag.

💭 Top tip

I used a combination of my Healthy Carrot Loaf and my Healthy & Light Carrot Cake in the creation of the recipe. However, I wanted to make them 'healthier' by using whole wheat flour. Unfortunately, they just didn't work with whole wheat flour. And I was was not willing to sacrifice taste in the name of flour. Using all-purpose flour gives them a superior taste and a lighter, cakier texture. And since that's what I was going for and it's the same number of Weight Watchers points for either type of flour, all-purpose flour it is!  Therefore, I recommend you DO NOT use whole wheat flour with this recipe!

🥘 Ingredients

I didn't use applesauce for these carrot pineapple muffins either, as you have to be careful with it in baking because it can give baked goods a chewy texture. Greek yogurt is the fat replacement I opted for, although there is some oil in this recipe as well.

I use crushed pineapple to give it a welcome bit of tang and moisture. Nor does this recipe have raisins. I LOVE raisins but I don't put them in my carrot cake so I'm not putting them in my carrot cake muffins either. Lastly, there are no oats in this recipe, like in many of the carrot muffin recipes I came across. I wanted more of a carrot cake texture, so using oats was not an option! You'll be surprised at just how much these taste like carrot cake, given how healthy they are!

"Healthy" is a pretty subjective term, so if you're wondering what makes these carrot muffins healthy, here's my answer:

• Whole ingredients like walnuts, carrots and pineapple
• Reduced fat (small amount of oil and non-fat Greek yogurt)
• No artificial sweeteners (many WW friendly muffin recipes use artificial sweeteners)

I see so many recipes for low point Weight Watchers muffins, but they all have artificial sweeteners. And to me, that's not healthy. I would feel safe giving these carrot muffins to kids (even toddlers) because they don't have sugar substitutes and use natural sweetener. However, if I was giving it to toddlers, I'd leave out the walnuts. These muffins are great for picky toddlers!

🔪Instructions

Preheat oven to 350 degrees F/175 degrees C. Line muffin pans with paper liners.In a large bowl beat egg till fluffy,

Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots and crushed pineapple.

In a separate medium bowl, combine flour, spices, baking soda, and baking powder.

Add dry mixture to wet mixture and stir until combined.

Stir in pineapple juice.

Pour into lined muffin tins to about ¾ full, dividing batter evenly by all 16.

👪 Servings

This pineapple and carrot muffins recipe makes 16 carrot muffins, but I often double it because it is very popular around here and they freeze really well too! However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional muffin tins if you are making more.

🌡️Storage

You can keep these healthy carrot muffins at room temperature for up to 3 days in an airtight container, then they should be frozen. I usually freeze them right away because they stay fresher. When you take them out of the freezer, you can let them defrost or pop them in the microwave for about 20 seconds.

💭 Top tip

I freeze these muffins in container first so they don't get squished. Then I move them to freezer bags so save room in the freezer. I don't know how things are at your house, but freezer space is prime real estate at my house!

📖 Variations & Substitutions

• Yogurt : If you're making this strictly for toddlers or kids, then you can use the full fat Greek yogurt (there's no need to use non-fat). You can also substitute regular yogurt if you don't have Greek yogurt
• Oil - you can use olive oil or canola oil, if you prefer
• Raisins: Add 1 cup raisins if you like, but be sure to calculate additional WW points, if you are following the program
• Pineapple: You can use fresh pineapple instead of canned pineapple if you prefer, just be sure to crush it (you can do this by putting it in the food processor for 30 seconds)
• Flour - I use white flour (all-purpose flour). You can try using another flour, but I don't recommend using whole wheat flour, as I tried it and they weren't as good (the texture wasn't right).
• Toddlers: For toddlers, leave out the walnuts

A muffin from Tim Horton's is 14 WW points, as is Starbucks, while a McDonald's carrot muffin is 17 WW points. So I feel pretty successful getting this carrot muffin down to 4 WW points, and without the use of artificial sweeteners. And if you're looking for more Weight Watchers muffins, minus the artificial sweeteners, check out my Healthy Rhubarb Muffins @ only 3 WW points on my plan!

🍽 Equipment

These delicious muffins are easy to make and even quicker if you use a food processor (affiliate link) to shred your carrots. You can use a hand grater, but a food processor is a lot faster and less labor intensive. I like to shred lots of carrots at once and freeze them for future recipes. Or if I want to save time, I'll simply buy pre-shredded carrots from the grocery store. You will also need muffin cups and a muffin pan. (affiliate link)

So if you're looking for a Weight Watchers friendly, healthy carrot muffin recipe that tastes like carrot cake AND the whole family will love, give this one a try!

🔢WW Points

These pineapple carrot muffins are Weight Watchers friendly at 4 WW points on my plan. Plug the recipe into the recipe builder on the app to see how much they are on your plan !

📋 More Healthy Muffins

If you're looking for additional healthy muffin recipes that are ideal for both kids and adults, then give my Healthy Banana Chocolate Chip Muffins with Pineapple a try!

My Healthy Morning Glory Muffins

And my Healthy Apricot Pumpkin Bran Muffins

And don't forget my Walnut Bran Muffins!

Happy Muffin Making!

⭐ Reviews

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5 from 6 votes

🥕Healthy Carrot Muffins with Pineapple recipe

These Healthy Carrot Muffins with Pineapple are made with healthy ingredients like grated carrots, Greek yogurt and walnuts. It tastes like carrot cake, but it's Weight Watchers friendly! They are make-ahead and great for an on-the-go breakfast, snack and throwing in the lunch bag.

Course Breakfast, Snack

Cuisine American, Canadian, North American

Keyword carrot, healthy, muffins, pineapple

Special Diet Vegetarian, Weight Watchers

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 16 muffins

Calories 144kcal

Author Terri Gilson

Cook ModePrevent your screen from going dark

Ingredients

• 1 large egg
• ¾ cup non- fat plain Greek yogurt (0%)
• 3 tablespoon vegetable oil
• ¾ teaspoon vanilla
• ⅔ cup packed brown sugar
• ½ cup crushed pineapple Note: Just make sure you really squeeze out all the liquid, reserving 1 tbsp
• 1 ½ cups finely shredded carrots
• ⅓ cup finely chopped walnuts * leave this out if making for toddlers
• 1 ½ teaspoon cinnamon
• 1 ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon reserved pineapple juice

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F/175 degrees C.
• Line muffin pans with paper muffin liners.
• In a large bowl beat egg till fluffy,
  
• Beat in oil, then add in yogurt, sugar, and vanilla. Stir in carrots and crushed pineapple.
  
• In a separate bowl, combine flour, spices, baking soda, and baking powder.
• Add dry mixture to wet mixture and stir until combined.
  
• Stir in pineapple juice.
• Pour into lined muffin tins to about ¾ full, dividing batter evenly by all 16.
  
• Bake in preheated oven for approximately 25 minutes or until a toothpick or cake tester inserted comes out clean.
• Let cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.

Notes

*Please see post contents for important recipe information and tips!

Nutrition Facts

🥕Healthy Carrot Muffins with Pineapple recipe

Amount Per Serving (1 muffin)

Calories 144 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 97mg4%

Potassium 127mg4%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 11g12%

Protein 3g6%

Vitamin A 2023IU40%

Vitamin C 1mg1%

Calcium 42mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1muffin | Calories: 144kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 97mg | Potassium: 127mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2023IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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