Eat Well AND Relax This Mothers Day: Pineapple, Carrot, Coconut Morning Muffins

In theory, Mother’s Day should be a day where mothers around the world get to kick back, relax and do nothing. Feet up, breakfast in bed and maybe even a bubble bath seems like a great way to be honored and adored but let’s face it, how many of us actually get to take a day off? I definitely don’t. It’s not because my family doesn’t love me. They do! And I’m definitely not complaining, but like many of you mama’s out there, I still have little ones who need me from the moment they wake up till the moment their sleepy heads reluctantly hit that pillow. I’m the chief cook and bottle washer ’round these parts and I wouldn’t have it any other way.

My husband (god love him), allows me to sleep in on special days like Mother’s Day and that, my friends, is worth it’s weight in gold. But I must confess, there’s no way I can rest peacefully unless I know my babies are taken care of in the breakfast department before I head off to sleep the night before. Don’t get me wrong friends, hubby is my equal in all things domestic, but he doesn’t really cook all that much. Daddy tries, but hearing my three year old scream “No, Daddy! Not that way!!” from downstairs is a sure fire way to ruin my sleep. Plus, mama is a bit of a control freak when it comes to feeding the family. I can’t help it!! It’s a sickness!

What I like to do on days when I know I want a leisurely morning is make something yummy the night before so I can rest easy, sip coffee and chillax on my special day. Sometimes it means prepping a Blueberry Baked French Toast  or some yummy Oatmeal Squares the night before, but one of my newest obsessions are my Pineapple, Carrot and Coconut Morning Muffins. I’m not big on store-bought prepackage muffins because those things are basically cake disguised as breakfast and loaded with sugar so I like to make my own. And what I love most about these muffins is not only their delicious flavor but their wholesome ingredients. Their full of fiber (thanks to the wheat bran),  studded with shredded carrots, pineapple and sprinkled generously with coconut and sunflower seeds. It’s like having a muffin with trail-mix baked right in, a muffin with a tropical flare (cue the steel drums!). They look and taste super special and are a delicious accompaniment to simple scrambled eggs, which daddy can usually handle solo.

These muffins have become a family favorite and the perfect recipe to have on hand for breakfast, brunch or even snack-time. Bake up a batch for your favorite mother this Mother’s Day or treat yourself  and don’t forget the coffee.

 

Pineapple, Carrot, Coconut Morning Muffins

12 muffins

1c wheat bran
1 ½ c all purpose flour
1 tsp cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1/2 c brown sugar
1 c whole milk yogurt
½ c vegetable oil
2 tablespoons molasses
½ c grated carrots
½ c canned water packed crushed pineapple, drained
¼ c unsweetened coconut, toasted
¼ c salted sunflower seeds, toasted

 

Instructions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper muffin liners.

2. In a large bowl combine the wheat bran, flour, cinnamon, baking powder, baking soda and salt. Whisk until combined.

3.In another large bowl combine the eggs, sugar, yogurt, vegetable oil and molasses. Stir until well combined. Combine the wet ingredients with dry ingredients and mix until just combined. Fold in carrots and pineapple. Fill each paper-lined muffin cup to the top with batter and sprinkle each with toasted coconut and sunflower seeds. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes on a wire wrack. Serve warm or at room temperature.

Note: If making ahead, cool muffins completely then store them in an airtight container or inside a covered cake platter.

Pineapple, Carrot, Coconut Morning Muffins
 
Serves: 12 muffins
Ingredients
  • 1c wheat bran
  • 1 ½ c all purpose flour
  • 1 tsp cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs, beaten
  • ½ c brown sugar
  • 1 c whole milk yogurt
  • ½ c vegetable oil
  • 2 tablespoons molasses
  • ½ c grated carrots
  • ½ c canned water packed crushed pineapple, drained
  • ¼ c unsweetened coconut, toasted
  • ¼ c salted sunflower seeds, toasted
Instructions
  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper muffin liners.
  2. In a large bowl combine the wheat bran, flour, cinnamon, baking powder, baking soda and salt. Whisk until combined.
  3. In another large bowl combine the eggs, sugar, yogurt, vegetable oil and molasses. Stir until well combined. Combine the wet ingredients with dry ingredients and mix until just combined. Fold in carrots and pineapple. Fill each paper-lined muffin cup to the top with batter and sprinkle each with toasted coconut and sunflower seeds. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes on a wire wrack. Serve warm or at room temperature.
Notes
If making ahead, cool muffins completely then store them in an airtight container or inside a covered cake platter.

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