Ingredients
· 1 cup all-purpose flour
· 1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
· 1 cup rolled oats
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground ginger
· 1 cup whole milk (can sub unsweetened almond milk or soy milk)
· 3/4 cup applesauce
· 3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
· 1/3 cup oil of your choice
· 2 eggs
· 2 teaspoons pure vanilla extract
· 3 medium carrots, grated
· 1/2 cup + 2 tablespoons sweetened flaked coconut
· 1 cup fresh pineapple, cut into 1/4-inch dice
Method:
1. Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
2. In a large bowl, whisk together the flours, oats, baking powder, salt, cinnamon, and ginger.
3. In a medium bowl, whisk together the milk, applesauce, brown sugar, oil, eggs, and vanilla extract.
4. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
5. Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
6. Sprinkle tops evenly with remaining 2 tablespoons coconut.
7. Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
8. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
9. Store in an airtight container at room temperature for 2 – 3 days, or freeze.