Ingredients
The following ingredients have 15 Servings
- 3/4 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts
- 2 1/4 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 8 ounces canned crushed pineapple and juice, (do not drain!)
- 1 large granny smith apple, (peeled and shredded)
- 8 tablespoons unsalted butter, (melted and cooled)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots
Instruction
- Preheat your oven to 350 degrees.
- Grease the top of a 12-cup muffin tin (to prevent the muffin tops from sticking) and line with paper or silicone liners.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, baking powder, and salt.
- In a separate bowl, add the pineapple with the juice, the shredded carrots, apple, melted butter, vanilla, walnuts, and whisked eggs. Fold together until incorporated.
- Slowly add the flour mixture into the wet ingredients and mix together.
- Fill the muffin liners about 3/4 way full. These muffins will rise slightly, but not too much because of how dense and moist the batter is.
- Bake for 24-28 minutes or until a toothpick inserted into the middle of one muffin comes out clean.
- Serve warm or keep in an airtight container on your counter top for up the three days.
