Description
These muffins have just about everything! Very healthy and YUMMY!
Ingredients
- 1 (10 ounce) can pineapple slices in juice, drained
- 2 tablespoons brown sugar
- 2 tablespoons chopped walnuts (Optional)
- ½ cup regular rolled oats
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 eggs
- ½ cup packed light brown sugar
- ¼ cup canola oil
- 2 tablespoons pineapple juice
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple
- 1 cup grated carrot
- ¾ cup raisins
- ¼ cup chopped walnuts (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar
- and then place two wedges of pineapple into each cup. Set aside.
- In a large bowl
- stir together the oats
- whole wheat flour
- all-purpose flour
- baking powder
- baking soda
- salt and cinnamon. In a separate bowl
- whisk together the eggs
- 1/2 cup of brown sugar
- canola oil
- pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple
- carrot
- raisins and walnuts. Spoon evenly into the prepared muffin cups.
- Bake the muffins until the tops spring back when lightly pressed
- about 20 minutes. While the muffins are still hot
- loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12