Fruity Carrot Muffins
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 12
This is a healthy breakfast muffin recipe. Yum!
Ingredients:
2 cups all-purpose flour
1 cup oatmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
3/4 cup mashed ripe banana
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (or melted coconut oil)
1 egg
2 teaspoons pure 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" dice or use canned crushed pineapple, drained
Directions:
Preheat your oven to 375 and 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, banana, brown sugar, oil, egg, and vanilla extract.
Pour the wet ingredients over the dry and whisk just until mixed.
Gently stir in the carrots, 1/2 cup coconut, and pineapple.
Use a cookie scoop to 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 to 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 to 10 minutes before removing from the muffin tin. Enjoy!
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