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.
Yield: 12muffins
Ingredients
1cupall-purpose flour
1cupwhole-wheat flouror substitute another cup of all-purpose flour
1cuprolled oats
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1/2teaspoonground cinnamon
1/4teaspoonground ginger
1cupwhole milkcan sub unsweetened almond milk or soy milk
3/4cupapplesauce
3/4cuppacked brown sugaruse 1/2 cup if you prefer a less-sweet muffin
1/3cupvegetable oilcan sub melted coconut oil
1egg
2teaspoonspure vanilla extract
1 1/2cupscarrotgrated (about 3 medium carrots)
1/2cup+ 2 tablespoons sweetened flaked coconut
1cupfresh pineapplecut 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.