Easy Hawaiian Pineapple and Carrot Muffins (Gluten & Dairy Free)

Easy to make, gluten-free and moist, these Hawaiian-Inspired Pineapple and Carrot Muffins are wholesome, bakery-style treats you can whip up at home in no time. Packed with grated carrots, juicy pineapple, warm spices, and a trace of coconut flavor, they’re gluten-free, dairy-free, and perfect for breakfast, snacking, or a tropical-themed brunch.

What Makes These Muffins “Hawaiian”?

Hawaiian baking takes inspiration from tropical ingredients, especially pineapple, coconut and warm spices. These muffins reflect these traditional flavors:

• Crushed pineapple and juice (tanginess, sweetness and moisture),
• Warm spices like cinnamon and ginger (warmth and exotic island flavor),
• Fresh grated carrots (complement warm spices like cinnamon, nutmeg, and ginger — classic in island-inspired bakes, and for sweetness),

Modern Hawaiian Cooking and Coconut Oil

In modern Hawaiian-inspired cuisine, especially with the influence of health trends and Pan-Pacific fusion cooking, coconut oil is much more widely used. 

Coconut oil contributes healthy fats and moisture especially in gluten-free and dairy-free baking, vegan cooking and tropical or paleo-inspired recipes.  It’s often used as a plant-based, tropical oil substitute for butter or vegetable oil, particularly in recipes that highlight island flavors.

Tips for Perfect Hawaiian Pineapple and Carrot Muffins Every Time

When making these muffins, it’s important not to overmix the batter. Because this recipe uses gluten-free flour and fresh fruits and veggies, gently folding the ingredients together helps maintain a light, tender crumb without developing too much structure that could lead to dense muffins. You might still see some dry flour spots after mixing, but that’s perfectly fine—the moisture from the carrots and pineapple will hydrate the batter as it bakes.

Using room temperature ingredients—especially the eggs and pineapple—helps prevent the coconut oil from solidifying, ensuring it blends evenly into the batter.

Another key to success is measuring your ingredients carefully, particularly the pineapple juice and flour. The juice brings not only sweetness but also acidity, which activates the baking soda and powder, giving your muffins a light rise and moist crumb. 

Coconut oil makes the batter easy to mix and adds a subtle tropical richness that complements—rather than competes with—the other flavors.

Behind the Bake: Step-by-Step Hawaiian Pineapple and Carrot Muffin Magic

Here are the 3 key ingredients you’ll need to make these tropical muffins— pineapple, carrots, and coconut oil, plus simple pantry staples for that island-inspired twist.

Mixed Batter 

The batter comes together quickly—moist, lightly sweet, and full of color from the carrots and pineapple. I like using an ice cream scoop for even portions and easy cleanup!

Baked Muffins in Pan

Fresh out of the oven! These muffins bake up golden and tender, with just the right amount of lift. Let them cool in the pan for a few minutes before transferring to a rack (or sneaking one warm!).

Hawaiian-Inspired Pineapple and Carrot Muffin Recipe

5 Variations

Want to make these your own? Try these island-inspired swaps and additions:

1. Add 3/4 cup chopped macadamia nuts for crunch and richness.
2. Swap pineapple for mango.
3. Add shredded coconut flakes for extra texture
4. Use fresh grated ginger for a punchier spice.
5. Turn it into a loaf: Pour into a greased 9×5 loaf pan and bake for 45–50 minutes.

Wholesome, Easy, and Gluten-Free—Yes, You Can Bake These!

If you’re new to gluten-free baking, this recipe is a great place to start. It brings together familiar flavors and a tender texture that’s easy to work with—perfect for bakers of all skill levels. 

This island-inspired muffin recipe uses a simple gluten-free 1:1 flour blend so you don’t have to fuss with various specialty flours. Leaving out dairy? No problem! The coconut oil and eggs keep these muffins moist and soft. Plus, with the natural sweetness from the carrots and pineapple, you can cut back on added sugar and still enjoy sweet delicious wholesome muffins.

If you’re new to gluten-free baking or cooking for someone with celiac disease, you can find helpful tips and resources at gluten.org.

Storage Tips

These muffins store beautifully:

• At room temperature: Store in an airtight container for up to 2 days.
• In the fridge: Keeps for up to 1 week.
• Freeze: Place cooled muffins in a zip bag and freeze up to 3 months. Thaw at room temperature.

Pineapple Glaze Recipe

This optional glaze adds a bright tropical finish.

Ingredients:

• 1 cup powdered sugar (sifted)
• 2–3 tbsp pineapple juice (more for thinner consistency)
• Pinch of sea salt
• Optional: 1/4 tsp vanilla or lime zest for extra flair

Directions: In a bowl, whisk together the powdered sugar, pineapple juice, and salt until smooth. Drizzle over fully cooled muffins. Let glaze set for 15 minutes before serving or storing.

4 More gluten-free tropical bakes to try:

Island Inspired Pineapple Glazed Roast Chicken

Gluten-Free Coconut Pineapple Cake (Dairy-Free)

Baked Hawaiian Chicken with Pineapple

Oatmeal Squares With Pineapple and Coconut (Gluten-Free)

Final Thoughts

These Hawaiian-inspired muffins are a tropical treat—moist, warmly spiced, gluten and dairy-free. Whether you’re planning a beach-themed brunch, baking for a gluten-free friend, or just want something unique and wholesome, this recipe delivers. And with easy storage and freezer options, you can enjoy the taste of the islands whenever the craving strikes