Prep 5 mins
Cook 25 mins
They glisten like sticky buns, but they're whole-grain muffins packed with pineapple, raisins, and carrots.
- 2 tablespoons light brown sugar
- 2 tablespoons walnuts (optional) or 2 tablespoons pecans, chopped (optional)
- 1 (10 ounce) can pineapple slices
- 3⁄4 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 large eggs
- 1⁄2 cup light brown sugar
- 1⁄4 cup canola oil
- 2 tablespoons pineapple juice or 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple (not drained)
- 1 cup carrot (grated)
- 1⁄2 cup old fashioned oats
- 3⁄4 cup raisins, preferably baking raisins
- 1⁄4 cup walnuts (Chopped) or 1⁄4 cup pecans (Chopped)
- Preheat oven to 400 degrees Fahrenheit. Coat 12 muffin cups with cooking spray.
- To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
- To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice, and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins, and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
- Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside down, either warm or at room temperature. Makes 1 dozen muffins.