Preheat oven to 325 degrees and grease or line muffin tin with parchment liners or baking cups.
Combine dry ingredients in a large bowl. Whisk wet ingredients together in a medium bowl. Stir the wet ingredients into the dry ingredients mixture and fold in carrots and pineapple.
Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.