These muffins are so flavorful that you’ll never know you’re eating something that’s good for you too! The secret ingredient in them is pineapple, which simultaneously makes the muffins moist on the inside and caramelizes to sugary-sweet perfection on the outside.
Pineapple is naturally rich in an enzyme, called bromelain. A general health booster and potent digestive aid, bromelain is particularly well-known for its anti-inflammatory benefits. Consuming regular amounts of bromelain in addition to a healthy, plant based diet, may significantly reduce the pain and discomfort usually associated with inflammatory conditions, like arthritis. The effects of this powerful enzyme internally can also been seen on the surface, with the improvement of many inflammatory skin conditions, including acne, eczema, psoriasis, and rosacea.
Get a healthy glow by mixing a little pineapple (and carrot!) into your day with these nutritious muffins!
Sunrise Muffins (Makes 24 Small Muffins or 12 Large)
- 1 1/2 cups whole wheat flour
- 1 cup quinoa flakes
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 3/4 cup maple syrup
- 2 cups grated carrots
- 1 cup pineapple, finely chopped
- 1 cup dried cherries
- 1 cup unsweetened shredded coconut
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup vegetable oil
- Paper liners OR cooking spray
- Preaheat your oven to 350 degrees. Line a muffin tin with liners, or lightly grease with cooking spray.
- Combine the flour, quinoa flakes, cinnamon, and baking soda in a large bowl, mixing until thoroughly combined. (This is very important as you want to avoid pockets of baking soda forming in the baked muffins!)
- Add the honey, carrots, pineapple, cherries, and coconut to the bowl and mix until just combined.
- In a separate bowl, whisk together the eggs, vanilla extract, and vegetable oil.
- Add the liquid ingredients to the dry ingredients, again mixing until just combined.
- Using a large spoon (or small ice cream scoop), fill the liners 3/4 of the way to the top. (These muffins will rise!)
- Bake for approximately 25-28 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.
- Remove from the oven, and allow the muffins to cool before serving.
Are you ready to try out this great recipe for breakfast?