These a.m. favorites are gloriously fruit-packed. Grating some of the pineapple incorporates it into the batter, helping to sweeten these muffins with less than half the sugar of similar recipes.

EatingWell Magazine, September 2021

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Credit: The Voorhes

Recipe Summary test

active:
30 mins
total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

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  • Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking soda, baking powder and salt in a medium bowl. Whisk eggs, brown sugar, oil and vanilla in a large bowl.

  • Dice 1/2 cup pineapple. Shred the remaining pineapple with the large holes of a box grater. Add all the pineapple (along with any juices), apple and carrot to the egg mixture. Mix in the dry ingredients until almost combined. Fold in 1/2 cup coconut, walnuts and raisins. Divide the batter among the prepared muffin cups. Sprinkle with the remaining 1/4 cup coconut.

  • Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.

To make ahead

Store at room temperature for up to 2 days or freeze for up to 1 month.

Equipment

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

361 calories; fat 17g; cholesterol 47mg; sodium 266mg; carbohydrates 48g; dietary fiber 5g; protein 6g; sugars 18g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 1622IU; potassium 283mg.
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