GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)
With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
- In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
- Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
- Sprinkle tops evenly with remaining 2 tablespoons coconut.
- Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
- Store in an airtight container at room temperature for 2 - 3 days, or freeze.
CARROT PINEAPPLE MUFFINS
Make and share this Carrot Pineapple Muffins recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
PINEAPPLE CARROT RAISIN MUFFINS
My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.
Provided by plum pie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
- Stir in carrots, raisins and nuts.
- In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
- Stir into dry ingredients until just blended.
- DO NOT OVERBLEND, please. (: (it's for your own good, really).
- Spoon into greased 2 1/2 inch muffin cups.
- Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
- Remove from pan and cool on wire rack.
DAIRY-FREE PINEAPPLE-CARROT MUFFINS
Previously frozen pineapple is combined with carrots to make these light and airy muffins. These are great for a grab-and-go morning snack. Water replaces the traditional milk to keep this dairy free.
Provided by Bren
Time 1h5m
Yield 9
Number Of Ingredients 13
Steps:
- Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
- Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
- Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
- Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 39.5 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 276 mg, Sugar 15.9 g
CARROT PINEAPPLE MUFFINS
Even if you're not a fan of pineapple, you'll like these muffins. Pineapple and applesauce make carrots sweet and delicious, but you won't be able to taste the pineapple at all! The barley flour lends nutrients and texture to the muffins, but you can use another cup of all-purpose flour if you don't have any.
Provided by FoodWorks
Categories Healthy
Time 35m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*.
- Grate carrots until you have 1 cup.
- Blend pineapple until smooth (optional).
- Beat eggs in a bowl, then add oil, applesauce and pineapple.
- Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon.
- Add carrots to dry bowl.
- Mix both wet and dry bowls very well.
- Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry.
- Oil muffin tins with cooking spray or butter on paper towel, or use paper liners.
- Fill 12 large muffins or 48 mini muffins to 3/4 full.
- Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later.
- Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown.
- Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.
Nutrition Facts : Calories 174.1, Fat 2.4, SaturatedFat 0.4, Cholesterol 31, Sodium 260.1, Carbohydrate 35.9, Fiber 2.1, Sugar 16.5, Protein 3.7
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- In small bowl, combine oil, pineapple and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Stir in carrots, raisins and walnuts. Fill greased muffin cups 3/4 full.
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