Pineapple, Carrot, Coconut Morning Muffins
Easy to make Pineapple, Carrot, Coconut Morning Muffins
Ingredients
- 1 c 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
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper muffin liners.
- In a large bowl combine the wheat bran, flour, cinnamon, baking powder, baking soda and salt. Whisk until combined.
- 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.
Nutrition
Calories: 274kcalCarbohydrates: 39gProtein: 7gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 30mgSodium: 213mgPotassium: 377mgFiber: 10gSugar: 13gVitamin A: 62IUVitamin C: 1mgCalcium: 104mgIron: 3mg
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