Pineapple Carrot Muffins (aka Good Morning Sunshine Muffins)
I originally shared this Pineapple Carrot Muffins recipe back in 2013, and it’s consistently one of my most popular muffin recipes. I recently rephotographed the recipe and also reworked it a bit – now the recipe has a dairy-free option. We’ll be making these again Easter weekend – what could be more perfect for Easter breakfast than carrot muffins?!
I named this muffin after what I used to say to my first golden retriever when she’d wake me up with her kisses – “Good morning, sunshine!” Usually said with less of an exclamation point, though … I was just waking up.
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.
They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.
4.59 from 12 votes
Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)
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.
1cupwhole-wheat flour(or substitute another cup of all-purpose flour)
1cuprolled oats
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1/2teaspoonground cinnamon
1/4teaspoonground ginger
1cupwhole milk(can sub unsweetened almond milk or soy milk)
3/4cupapplesauce
3/4cuppacked brown sugar(use 1/2 cup if you prefer a less-sweet muffin)
1/3cupvegetable oil(can sub melted coconut oil)
1egg
2teaspoonspure vanilla extract
1 1/2cupscarrot(grated (about 3 medium carrots))
1/2cup+ 2 tablespoons sweetened flaked coconut
1cupfresh pineapple(cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits)
Instructions
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.