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+ servings
Three carrot cake muffins stacked on top of each other.
Course Dessert, Snack

Carrot Pineapple Muffins

By: Elysia
Servings 10 muffins
Satisfy those carrot cake cake cravings with these healthy and delicious Carrot Pineapple Muffins with a simple cream cheese frosting! They’re easy, moist, delicious and packed with nutrients! {gluten-free & no refined sugar}
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 2 large eggs beaten
  • 3 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup crushed and drained pineapple can use canned or fresh very finely chopped
  • 1/2 cup grated carrot

For the cream cheese frosting:

  • 1/3 cup cream cheese at room temperature
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract


  • Preheat oven to 350 degrees F. Grease muffin tin or line with 10 silicone baking cups.
  • In a large bowl, add the almond flour, coconut flour, baking soda, salt, cinnamon and nutmeg. Mix together, making sure to break up any chunks.
  • Next, add the eggs, coconut oil, maple syrup, crushed pineapple, and carrot. Mix until evenly incorporated. The batter will be pretty thick.
  • Evenly distribute the mixture among 10 muffin cups or silicone cups. Use a spatula to smooth the surface.
  • Bake for 17-20 minutes or until inserted toothpick comes out clean. Allow to cool.
  • Meanwhile, add the cream cheese, maple syrup and vanilla to a small bowl and mix together until smooth and creamy.
  • Using a knife, gently smooth frosting over the top of each muffin. Top with a sprinkle of chopped walnuts, if desired.


  • There are a couple of different options for the pineapple used in these muffins. First, you can simply buy the canned crushed pineapple, which is what I did for ease and convenience. You'll just want to make sure that you strain all of the liquid REALLY well. I simply packed the desired amount of crushed pineapple into a measuring cup and pressed down on it as hard as I could over the sink to release the moisture. By squeezing out as much as possible, it will reduce the likelihood of the muffins being too moist.
  • The second option is to chop up fresh pineapple REALLY finely, squeezing out any additional moisture. Either method will work out just fine!
  • Place the cream cheese at room temperature for about 20 minutes or so before mixing it with the remaining frosting ingredients. This will get it soft enough so that it's easy to combine and spread onto each muffin.
  • I highly recommend baking these muffins in silicone muffin liners to reduce the likelihood of them sticking. These muffins tend to stick to paper liners, so your best bet is to grease the tin really well or better yet, use the silicone liners for easy removal. 


Calories: 235kcalCarbohydrates: 18gProtein: 6gFat: 17gSaturated Fat: 7gCholesterol: 41mgSodium: 140mgPotassium: 96mgFiber: 4gSugar: 11gVitamin A: 1232IUVitamin C: 3mgCalcium: 72mgIron: 1mg
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