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.
Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)
- 1 cup all-purpose flour
- 1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup whole milk (can sub unsweetened almond milk or soy milk)
- 3/4 cup applesauce
- 3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
- 1/3 cup vegetable oil (can sub melted coconut oil)
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups carrot (grated (about 3 medium carrots))
- 1/2 cup + 2 tablespoons sweetened flaked coconut
- 1 cup fresh pineapple (cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits)
- 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.
Mmm, I haven’t had breakfast yet, and now these are all I want! They look so filling and hearty yet so delicious and fluffy! Definitely making these soon. Pinned!
Thanks, Rachel! They are indeed very happy muffins. 😉
Beautiful photos and a beautiful post too! One of my cats lays on top of my feet every night, which is also quite convenient during wintertime. 🙂 And now we’re going to have to make these again, with pineapple!
Thanks so much. YES – I love when my pup lays on my feet in the winter. Quite handy!
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I really need to give these a try. They sound like they’ll be one of my favorite muffins!
Yum! Just made these and we got 12 big muffins for grown-ups and 16 mini sized ones for kids. And my 3 year old may or may not have eaten 6 of the mini ones in the last 4 hours …
Love it! Your 3-year-old is a kid after my own heart. 😉
G’day! What a great way to start the day, true!
These are now on my list to do…love your recipe and photo too! Cheers! Joanne
Thanks so much, Joanne. 🙂
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Just finished making these and they are amazing! Thanks for the recipe! I liked the option of using 1/2 the sugar.
Didn’t have ginger so I used Pumpkin Spice. Yum!
Pumpkin spice sounds like a great alternative! 🙂 So glad you like them.
They are delicious!!
I added a “guilty” tablespoon of condensed milk… 🙂
LOVE them. This made a huge recipe (12 muffins plus a small casserole/loaf pan.) Sunday-morning substitutions: didn’t have applesauce, so made a sauce from frozen peach slices and lemon curd. No milk, so used 1/2 half-and-half and 1/2 soymilk.
Hi Lynda, wow, the frozen peach and lemon curd sounds fabulous – what a creative substitution! And now I am dreaming about lemony peach muffins. 🙂 Thanks for sharing!
I used coconut oil instead of veggie oil and added a cup of chopped walnuts. Incredibly delicious muffins. Thanks!
So glad to know these work great with coconut oil! I’ve been using it more and more in recipes – such a great thing, coconut oil.
THESE RECIPES ARE FIVE STAR
EXCELLENT RECIPES! I made the GOOD MORNING SUNSHINE muffins and everyone LOVED them. I forgot the sugar so I quickly added a cinnamon brown sugar crumble on top. The muffins were great even without sugar and just a crumble on top..Great for those wanting to eliminate more sugar from diet. I am making more today and can’ t wait to make the other tasty named muffins. The black bean burgers also a hit. LOve this site. Creative named recipes and easy to follow. Thanks much and will continue to follow.
PS I am vegetarian and my hubby is a meat eater too.
Hi Jeanie! Thank you so much for your kind comment. 🙂 Glad to know I’m not the only one who forgets sugar in muffins – I swear I do this once per month! Good save!
I made these yesterday, they are very good! I would add a little more ginger. I used 2 eggs, coconut oil, didn’t have applesauce so I used grated apples. Also added 2/3 cup chopped walnuts. I think canned pineapple is a little bland next time, fresh.
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Thanks so much for the great recipe! My rendition probably ranks right up with the weirdest changes you’ve had–we substituted 1/4 of the flours with cricket flour! I’m a Wayne State University student and we had an entomophagy year-end event: a Cricket Flour Bake-Off. Crickets are a sustainable, ethical protein source and anthropologists are interested in how people view eating insects. We won the bake-off and introduced a lot of people to entomophagy with your muffins 🙂
Whoa! I’m actually kind of speechless right now – ha! Congrats on winning the bake-off and being willing to look beyond mainstream foodstuffs. 🙂
Hey – I was at that entomophagy bake-off and just found this recipe when going to try my hand at making cricket muffins! The love goes on….
Just made three batches!
No modifications needed or desires. Yum yum yum!
I wanted to see if the batter could be made a day in advance and still be OK? don’t want to lose the leavening and I know sometimes that’s a problem. I have the wet and the dry all assembled, thinking I could store them both and then quickly assemble in the AM for a time saver. Would love your thoughts.
Hi Jill, you probably already know the answer by now as you left this comment awhile ago, but that might work if you keep them separate. I definitely wouldn’t recommend combining wet + dry and then storing! Let us know how they turned out if you get the chance.
Made these last night at hubby’s request. I managed to make 18 regular sized muffins. Hubby has had 3 and I have had 1. The kids are refusing to try them. I liked the fact you gave options for the amount of sugar that could be added. I added the recipe to a calorie calculator and these wonderful things are only 123 calories.
Used 3/4 c. of ww flour and 1/4 c. flax seed. Baked these at a high altitude(7800 ft) and they turned out great!!!
My 2 1/2 yr old grandson loved them as did we. Had this recipe in the 80’s and forgot about it. Thanks for reviving this recipe
Love it! Thanks for commenting!
I made these and loved them! I was planning to make them again, but my adult son is eatching his weight. Do you happen to have nutritional info on these? Just curious ☺ thx so much for sharing
Wow! Delicious! I made them this morning. Moist and healthy!!! New family classic! Thank you!
Do you have a nutrition breakdown for these? Protein, carb, calorie per etc?
Just made one batch of Good Morning Sunshine Muffins. It was the addition of coconut that convinced me to try these muffins. OMG the best!!!! And, I even forgot to add the egg (not sure why….but).
I excluded the ginger and used 1/2 cup of white sugar.
This recipe deserves five stars
I’m so glad you liked these! Thank you so much for coming back and leaving a review – that means a lot. And that is so interesting that they were great without the egg! I’m going to try that ASAP!
Can you use crushed pineapple?
That should work just fine!
I loved all the fruit & vegetables in this muffin. swapped in a little almond flour to cut the carbs a little more and used granulated monkfruit (Lakanto) instead of the sugar. Next time I’ll stir a little more thoroughly and make sure I baked long enough (toothpick came out clean but there were a couple not set well).
I love those additions! Thank you so much for coming back and leaving a review. ❤️
These are so moist and delicious! Everyone loves them!
I don’t usually leave mods but this recipe is so good as the original and also this one that we have been living off of. This has made our too short already 5am mornings better and healthier. We do the 1/2 cup of BS instead of 3/4, 1 cup toasted almond coconut milk instead of milk, sub 1/2 cup of coconut flour instead of 1 cup all purpose, throw in a handful of berries at the end, and extra ginger. My work friends love them too 💕
These are great!
I’m afraid I failed at these. They completely failed to rise. Seem to have too much wet ingredients. Given all the positive comments I’m going to have to try again. ☹️
So…very disappointed. I love muffins and make them all the time. These turned out gushy in the middle, even after leaving them in the oven for an extra 20 minutes. I had some batter left over after the first 12, so I added some flour to try and rescue the balance, but same result (just gummier). The flavour is great, but… Any suggestions?
I’m so sorry this one didn’t work out for you! It definitely sounds like your wet to dry ratio was off but I’m not sure what might have happened. One thought – if you happened to use canned pineapple, did you drain it? Again, my apologies! I’m traveling and will test this recipe again when I get home to see if I can figure out if there’s a problem with it.
Can these be made fat free
I saw that there was applesauce. Instead of digging in my cupboard, I remembered yogurt being a sub. for oil in some recipes. I replaced it with vanilla Greek yogourt and they turned out nicely!
I am currently eating one of the muffins. It is delicious! This recipe goes HAM. Definitely saving it for later. Did I make any modifications? The answer is yes.
I added pecans, a smidge of dried cranberries, used one shredded apple instead of sauced apple. My wife loves it! I work a hard job delivering packages and so I added a 1/2 cup hemp protein into the mix. Turned em into POWER muffins!!
I really think these are the best muffins I’ve ever made. Absolutely DELICIOUS! I used drained crushed pineapple because that’s what I had on hand and it worked out great and made for very moist muffins 🙂