Best Pineapple Sunshine Muffins Recipes

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

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

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.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

Ingredients

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.

PINEAPPLE SUNSHINE MUFFINS

Pineapple Sunshine Muffins image

Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup butter
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, undrained
1/2 cup shredded carrot
1/2 cup sunflower kernels

Steps:

In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.