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

By PineyCook

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
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup 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
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cups carrot, grated (about 3 medium carrots)
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1 cup fresh pineapple, cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Preparation

Step 1

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, ½ cup coconut, and pineapple.

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.