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.