Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired. Source: EatingWell Magazine, Winter 2004

Patsy Jamieson
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Ingredients

Topping

Muffins

Directions

  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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  • To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.

  • To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

  • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).

  • Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

Tips

Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

218 calories; 6.2 g total fat; 0.7 g saturated fat; 31 mg cholesterol; 187 mg sodium. 219 mg potassium; 38.8 g carbohydrates; 2.8 g fiber; 15 g sugar; 4.3 g protein; 1595 IU vitamin a iu; 6 mg vitamin c; 10 mcg folate; 70 mg calcium; 1 mg iron; 22 mg magnesium; 11 g added sugar;

Reviews (21)

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21 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/12/2014
you don't even know they are a healthy alternative This was delicious I didnt use nuts or raisins so put a little more carrot and crushed pineapple. even hubby enjoyed it will definitely make again no doubt!! Pros: yum and filling Cons: takes a little time to make Read More
Rating: 4 stars
06/22/2014
A bit fussy to make but not overly so and very well received by my family. Did cut sugar in half (plenty of sweet with pineapple and raisins) and substituted allspice (only 1 tsp) for cinnamon as a couple of family members dislike strong spice taste especially cinnamon. Will definitely make again. Read More
Rating: 2 stars
06/26/2013
Although I greased the muffin tins well the muffins stuck to the bottom of the pan and totally fell apart when I tried to get them out. They do taste good however I would cut the sugar in half. I won't make them again. Read More
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Rating: 4 stars
01/03/2013
I used applesauce instead of oil in recipe and it turned out fine. It reduced the fat content. Still I think the sugar could be cut down and I will do this next time. My husband loves sticky buns and said these just as good. That is a wonderful comment from someone I have to force to eat healthly Read More
Rating: 5 stars
09/27/2012
Scrumptious!! Just made these with my five year old and they are delicious!! Lots of ingredients but well worth it. Will make a great grab and go breakfast as we rush off to school. We swapped out the raisins and nuts in the batter for dried cherries and diced dried apricots because that's what my son loves and they are a perfect combination of sweet tart and hearty. Pros: hearty flavorful Read More
Rating: 5 stars
05/06/2012
A Tasty Tropical Twist! I'm delighted to have found a truly different muffin that tastes like summer but sticks to your ribs! I made the recipe exactly as written and know I'll be making these often. One tip: I used butter-flavored spray to coat the muffin tins and just that touch of buttery flavor really made the brown sugar/pineapple/walnut topping sing! Pros: Hearty Healthy Substantial enough to satisfy between meals Cons: None Read More
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Rating: 4 stars
03/24/2012
I haven't made some yet but they sound great. I am thinking of using rhubarb in the topping and in the muffins sometimes. we have a rhubarb patch here in Michigan. Read More
Rating: 3 stars
02/01/2012
Great flavor but my got stuck! I thought I could get away with using muffin papers instead of spraying my muffin pan. Big mistake! My muffins stuck in the worst way! So I'm forced to scrape the insides of my muffin papers. So follow the recipe! Other than that the flavor was really good. But because of the large number of ingredients it wasn't easy! For that reason I probably won't make them again. But who can argue with the taste of brown sugar cinnamon pecans etc. Definitely satisfies the taste for sweets. Pros: Tasted sinfully good Cons: Lot of work; too many ingredients for me Read More
Rating: 2 stars
11/09/2011
Moist and yummy These are delicious muffins. The batter was the right consistency. But I used shredded carrots instead of grated carrots. So they didn't break down into the batter well. I should've cut the b. sugar in half due to the sweetness of the raisins and pineapples. Pros: Fruit and veggie and whole wheat equals fiber Cons: Way too sweet for my taste Read More
Rating: 2 stars
11/09/2011
Moist and yummy Muffins were chunky and substantial. I added shredded carrots; I should have put it in the food processor to break it down. Should have cut the sugar in half due to the sweetness of the pineapples. Pros: easy to make fruits veggie and nuts equals fiber Cons: Too sweet for my taste all purpose flour Read More
Rating: 4 stars
10/31/2011
These muffins are a hit! A healthy recipe that tastes great. They also keep well in the refrigerator and can be reheated in a toaster oven or microwave (on medium-low power). This recipe has become a standard for when I have house guests. They love the unique "upside-down" appearance. Tastes almost like dessert! Read More
Rating: 4 stars
10/30/2011
These are great! My step daughter who doesn't like pineapple upside down cake loved them. They are cute snack. Read More
Rating: 4 stars
10/30/2011
I just made these--the are Exellent!!! Read More
Rating: 4 stars
10/30/2011
I've made these muffins a few times they are really good especially warmed up. They freeze well and provide a quick on the go breakfast as well. Read More
Rating: 4 stars
10/30/2011
These are really good. The reason I gave them 3 stars instead of 4 is I wish they had more pineapple flavor. But none the less they are really good! Read More
Rating: 4 stars
10/30/2011
These are good I wish they had more pineapple flavor but none the less they are really good! Read More
Rating: 4 stars
10/30/2011
Excellent AND easy to prepare. Will definitely share this recipe and will make another batch for freezing! Best part is they are not r-e-a-l caloric and they are healthy too. Lois Read More
Rating: 4 stars
10/30/2011
This muffins are delicious! They work fine with all white flour if you don't have any wheat and I also added a bit more carrot since I left out both the nuts and raisins. Read More
Rating: 4 stars
10/29/2011
I love how meaty these muffins are. I make double batches and freeze and they're a perfect breakfast with milk or snack for later in the day. Keeps hunger at bay and tastes great at the same time. I guy the pinapple in 20 oz size (vs 8 and 10) to save money on a double batch. Read More
Rating: 5 stars
10/29/2011
Very tasty! My co-works raved about these muffins. Quite delicious! Read More
Rating: 4 stars
10/29/2011
Really Good I really enjoyed these muffins. They didn't blow my socks off with their awesomeness but they're good. I've added them to my rotation of grab-and-go breakfasts because they really do fill me up and keep me going. That's what I like best about them Pros: moist tasty healthy hearty easy to modify bake beautifully Read More