September 3, 2016

Sometimes with baking I have to make a recipe 10 times before I get it right. I’ve been working on this one for a while and B is obsessed with these muffins. He’s said they are a “10/10” since the first batch. Haha. This is actually the first time I made this recipe into muffins. The previous tests I dumped the batter in a loaf pan and called it bread. Both versions are great but I kind of have a thing for muffins. I’m all about the grab + go.

Especially now that it’s September. Things always seem to pick up this time of year. My sister is going back to school and my parents are moving out of their home. Ah, change is so hard sometimes but all good things!! I’m so happy my parents are finally able to start this new chapter in their lives and my sissy is going to be a Doctor! Nurse practitioner that is. She’s such a smarty pants. I couldn’t be more proud.

It’s definitely starting to feel fall-ish up in these parts. I was tempted to unleash my inner basic and make something pumpkin. Haha. Too soon, too soon. Every time I make these muffins B tells me how much his Dad would like them. That’s a good thing since he’s kind of like a dessert connoisseur. Little does he know they are far from a dessert and are loaded with fruit, nuts + fiber. I made these little muffins with whole wheat flour, oats, pineapple and raisins. I even snuck in some carrots, too! Veggies + muffins? Thats a win, win, my friend.

Notes: This recipe is versatile!  I’ve made it with both applesauce or banana in place of the pineapple, added a quarter cup of shredded coconut and used a flax egg when I ran out of normal eggs.


1 cup whole wheat flour
2/3 cup rolled oats
1 cup shredded carrots, finely chopped
1/3 cup coconut sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 egg
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup almond milk
1/2 cup crushed pineapple
1/3 cup raisins
1/4 cup walnuts, finely chopped

Preheat oven to 350 degrees. Line muffin tin with cupcake liners or spray liberally with oil. In a large mixing bowl combine flour, oats, carrots, coconut sugar, baking soda, baking powder, salt, and cinnamon. Combine wet ingredients, egg, oil, maple syrup, almost milk, and crushed pineapple in a separate bowl. Gently add wet ingredients to dry ingredients. Stir until just combined. Fold in raisins. Use a 1/4 measuring cup to fill muffin cups evenly. Top with chopped walnuts and bake for 25-30 minutes or until knife tests clean.

Serves 12

1 Comment

  • Reply COOK FOR YO MOMMA - MOTHERS DAY BRUNCH RECIPES - Meg Beans May 12, 2017 at 10:54 am

    […] Trust. 2. Ugh, same with these. Make these the night before and store in a covered container. Morning glory muffins are to. die. B loves these so much + so will your momma. 3. Whatever veggies you have […]

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