Morning Glory Muffins

By Potterfan1029

It’s hard to get a more perfect, healthier start to your family’s morning than with these delicious muffins made with whole wheat flour and studded with carrots, coconut, sunflower seeds and pineapple.

Ingredients

• 1 1/3 cups all-purpose flour
• 2/3 cup whole wheat flour
• 1/4 cup shredded, unsweetened coconut, plus more for topping
• 3 tsp hulled sunflower seeds, plus more for topping
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 tsp cinnamon
• 1/2 cup light brown sugar
• 1/4 cup canola oil
• 1/4 cup water
• 1 large egg
• 1 (8 oz) can crushed pineapple, juice reserved
• 2/3 cup shredded carrots

Preparation

Step 1

1. Preheat oven to 400 F. Line 12-cup muffin pan with paper liners.

2. In large bowl, combine flour, whole-wheat flour, coconut, sunflower seeds, baking powder, baking soda, salt and cinnamon. Make well in center.

3. In medium bowl, combine brown sugar, oil, water and egg; beat until blended. Stir in pineapple and carrot.

4. Add liquid ingredients to well in dry ingredients. Stir until just combined. Spoon batter into prepared pan, dividing evenly. Sprinkle tops with shredded coconut and sunflower seeds.

5. Bake until muffins spring back when lightly touched in center, about 18 minutes.