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Photo: The Voorhes
Active Time:30 minsTotal Time:1 hrServings:12Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:12
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupsall-purpose flour1 ¼cupswhole-wheat pastry flour1 ½teaspoonsground cinnamon¾teaspoonground ginger1 ½teaspoonsbaking soda¾teaspoonbaking powder¼teaspoonsalt3large eggs½cuppacked dark brown sugar½cupcanola oil1teaspoonvanilla extract8ouncespeeled cored fresh pineapple1cupshredded apple1cupshredded carrot¾cupunsweetened shredded coconut, divided½cupchopped walnuts, toasted½cupraisins
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupsall-purpose flour
1 ¼cupswhole-wheat pastry flour
1 ½teaspoonsground cinnamon
¾teaspoonground ginger
1 ½teaspoonsbaking soda
¾teaspoonbaking powder
¼teaspoonsalt
3large eggs
½cuppacked dark brown sugar
½cupcanola oil
1teaspoonvanilla extract
8ouncespeeled cored fresh pineapple
1cupshredded apple
1cupshredded carrot
¾cupunsweetened shredded coconut, divided
½cupchopped walnuts, toasted
½cupraisins
DirectionsPreheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking soda, baking powder and salt in a medium bowl. Whisk eggs, brown sugar, oil and vanilla in a large bowl.Dice 1/2 cup pineapple. Shred the remaining pineapple with the large holes of a box grater. Add all the pineapple (along with any juices), apple and carrot to the egg mixture. Mix in the dry ingredients until almost combined. Fold in 1/2 cup coconut, walnuts and raisins. Divide the batter among the prepared muffin cups. Sprinkle with the remaining 1/4 cup coconut.Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.To make aheadStore at room temperature for up to 2 days or freeze for up to 1 month.EquipmentMuffin tin with 12 (1/2-cup) cupsOriginally appeared: EatingWell Magazine, September 2021
Directions
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking soda, baking powder and salt in a medium bowl. Whisk eggs, brown sugar, oil and vanilla in a large bowl.Dice 1/2 cup pineapple. Shred the remaining pineapple with the large holes of a box grater. Add all the pineapple (along with any juices), apple and carrot to the egg mixture. Mix in the dry ingredients until almost combined. Fold in 1/2 cup coconut, walnuts and raisins. Divide the batter among the prepared muffin cups. Sprinkle with the remaining 1/4 cup coconut.Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.To make aheadStore at room temperature for up to 2 days or freeze for up to 1 month.EquipmentMuffin tin with 12 (1/2-cup) cups
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking soda, baking powder and salt in a medium bowl. Whisk eggs, brown sugar, oil and vanilla in a large bowl.
Dice 1/2 cup pineapple. Shred the remaining pineapple with the large holes of a box grater. Add all the pineapple (along with any juices), apple and carrot to the egg mixture. Mix in the dry ingredients until almost combined. Fold in 1/2 cup coconut, walnuts and raisins. Divide the batter among the prepared muffin cups. Sprinkle with the remaining 1/4 cup coconut.
Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.
To make ahead
Store at room temperature for up to 2 days or freeze for up to 1 month.
Equipment
Muffin tin with 12 (1/2-cup) cups
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)361Calories17gFat48gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
