Best Good Morning Sunshine Muffins Recipes

Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

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

Steps:

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.

Good Morning Sunshine Muffins image

Provided by chris elizondo

Time 40m

Number Of Ingredients 17

3 c all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp allspice
2 large eggs, room temperature
3/4 c granulated sugar
1/4 c brown sugar
1 c milk, room temperature
1/2 c canola oil
1 tsp vanilla extract
1/2 c chopped walnuts
10 oz crushed pineapple
1/2 c juice from crushed pineapple
1/2 c shredded carrot
1/4 c raisins
coarse sugar for sprinkling

Steps:

1. While preheating over to 425 degrees, spray a regular muffin tin or a jumbo muffin tin/popover tin- well with cooking spray. (These work best in a larger, higher tin because we are going to bake them to rise tall, but they will work in a smaller muffin tin as well ..the choice is yours)
2. In a large bowl, gently mix together flour, baking powder, salt, allspice and cinnamon. Mix until all dry ingredients are combined.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, pineapple juice and vanilla extract.
4. Fold wet ingredients into dry ingredients and mix by hand, avoiding over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the walnuts, raisins, carrot and then very gently fold in the pineapple.
5. Pour batter into prepared muffin tins, filling all the way to just under the top edge of the muffin tin. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. The burst of high heat to a completely filled muffin tin is the trick to getting that gourmet bakeshop looking top - nice and high :) Allow to cool for 10 minutes