crushed pineapple 3/4 c. oil 1 c. walnuts 1 c. raisins 1 c. coconut, shredded 1 c. carrots, shredded 1 c. zucchini, shredded 2 tsp. In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well. Decreased some of the oil, so did not drain the pineapple to compensate. My friend begs me to make these for her! comment on this post. I added the recipe to a calorie calculator and these wonderful things are only 123 calories. I forgot the sugar so I quickly added a cinnamon brown sugar crumble on top. We’ll be making these again Easter weekend – what could be more perfect for Easter breakfast than carrot muffins?! These muffins taste like a healthy version of a pineapple upside down cake + a carrot cake. Hubby has had 3 and I have had 1. Yum yum yum! 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 think canned pineapple is a little bland next time, fresh. 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. And so it is in honor of those little rays of sunshine in our lives that I named these muffins. Gently stir in the carrots, 1/2 cup coconut, and pineapple. Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean. So used coconut oil instead of vegetable oil and I only used 3/4 cup sugar, oh and I added 1 tsp of freshly grated ginger. One of my cats lays on top of my feet every night, which is also quite convenient during wintertime. Hi Lynda, wow, the frozen peach and lemon curd sounds fabulous – what a creative substitution! Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are … Thank you so much for coming back and leaving a review. In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). . Originally published Jun 3, 2013. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Protein, carb, calorie per etc? My rendition probably ranks right up with the weirdest changes you’ve had–we substituted 1/4 of the flours with cricket flour! Our Top 10 Muffin Recipes for Perfect Mornings, Do Not Sell My Personal Information – CA Residents, 1 can (8 ounces) crushed pineapple, drained. Sprinkle tops evenly with remaining 2 tablespoons coconut. We love them. It used to just be my golden retriever and me. For cupcakes: Preheat oven to 350°F. It was gross. Just made one batch of Good Morning Sunshine Muffins. First – mix your wet ingredients (oil, eggs and honey). Used 3/4 c. of ww flour and 1/4 c. flax seed. Thanks so much for the great recipe! These are now on my list to do…love your recipe and photo too! Required fields are marked *. "These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. But happy. I wouldn't want it any more cinnamon-y. And my 3 year old may or may not have eaten 6 of the mini ones in the last 4 hours …, Love it! Line 12-cup muffin tin with muffin papers. Link Roundup (6/7/13) | Hello Little Home, Pingback: Meatless Meals Day 1: Sunshine Muffins | With Elephant GraceWith Elephant Grace. Just made three batches! I was able to get 17 muffins out of this batter. Good recipe. , G’day! But you can't eat too many either, because they are so filling. Add in oil, eggs and vanilla and beat on medium-high until mixed together. There’s no sugar in these, just an 1/8 cup of maple syrup. My toddling little sunbeam helped by placing liners in the muffin tins, “mixing” together the ingredients, enthusiastically gobbling the (literal) fruits of our labor, and, of course, making me smile all along the way. I liked the fact you gave options for the amount of sugar that could be added. It was the addition of coconut that convinced me to try these muffins. I’ve included organic milk, coconut oil, ginger, and cinnamon in this recipe. Once those are combined, stir in your chopped carrots and crushed pineapple. YES – I love when my pup lays on my feet in the winter. Didn’t have ginger so I used Pumpkin Spice. Allow to cool for 5 – 10 minutes before removing from the muffin tin. The Perfect Flavor. I made the GOOD MORNING SUNSHINE muffins and everyone LOVED them. The muffins were great even without sugar and just a crumble on top..Great for those wanting to eliminate more sugar from diet. I wanted to see if the batter could be made a day in advance and still be OK? In another bowl, combine the eggs, applesauce, oil and vanilla. If … Definitely making these soon. Whisk the flour, … I used whole wheat flour, didn't peel apple and reduced the oil a little to make it healthier. She’d slurpily lick me on the face. In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger. Delicious! Now if you need an indication of how good this cake is, my husband LOVED it and he hates carrots, pineapple and coconut. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and … This vegan muffin … Your email address will not be published. This is a great recipe, i have been making these muffins for a year now every two weeks as my husband takes these to work everyday. My favorite thing about this recipe is the use of half-applesauce, half-oil where other recipes would use 100% oil. This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. Home Recipes Cooking Style Comfort Food. Finally add to the flour the egg mixture and carrot/walnut mixture and mix until just combined. There is a local store near us that sells these awesome muffins (I think they make them homemade), and the wonderful coffee and donuts. These carrot pineapple muffins are perfect for breakfast or a quick snack. Jeanieh. . Fill greased or paper-lined muffin cups two-thirds full. Easy, simple, c, Slow Cooker Chana Masala is simple, easy, plant-ba, Spiced Carrot Oatmeal Muffins! I followed the instructions to a T and my conclusion was that I still prefer TJ’s muffins. I don't think it made a difference in the finished product. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. How To Make Carrot Cake Muffins Start off by draining the pineapple juice and reserving the pineapple AND juice for later. Hi Jeanie! Healthy Carrot Muffins with Applesauce let you enjoy carrot cake for breakfast! And so every morning, the three of us all wake up together. Whisk sugar, oil, and eggs in large bowl to blend. But now I’ve got another little ray of sunshine, my audacious young toddler who, like Angel, also happens to sport sweet golden curls. They sound like they’ll be one of my favorite muffins! These muffins are made with whole wheat flour, coconut flakes, carrots, raisins, and walnuts. I excluded the ginger and used 1/2 cup of white sugar. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Pineapple Carrot Cake Cupcakes are delightfully moist, fluffy and packed with so much flavor. Definitely going into my recipe box. Thanks for sharing! Hi Karen I loved all the fruit & vegetables in this muffin. PS I am vegetarian and my hubby is a meat eater too. Thanks! Let us know how they turned out if you get the chance. And, I even forgot to add the egg (not sure why….but). I was planning to make them again, but my adult son is eatching his weight. Carrot Apple Coconut Muffins (Makes 30 Mini Muffins) Prep Time: 5 mins Cook Time: 15 mins. They are indeed very happy muffins. Mouf. That substitution reduces the amount of fiddling required to just right for breakfast time. Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. These carrot-flecked, whole-grain morning glory muffins can be made ahead for breakfast or a snack so you can hit the ground running on a busy morning. OMG the best!!!! In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Combine salt, baking powder, coconut, and flour. I liked the option of using 1/2 the sugar. Just made these and we got 12 big muffins for grown-ups and 16 mini sized ones for kids. And then we laugh. I definitely wouldn’t recommend combining wet + dry and then storing! Leave the coconut and coconut extract out completely. Using a large spoon carefully fill your muffin cases to 3/4 full. 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