A quick weeknight meal is pineapple chicken. This colorful stir-fry is as quick as it is delicious! Serve with rice to make a full dinner or with fried rice to wow your guests. If you want something sweet and spicy, add in some red chile flakes.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 cup brown sugar
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- ¾ cup dried cranberries
- ½ cup shredded sweetened coconut
- ¼ cup ground flax seed
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 large Granny Smith apple, shredded
- ¾ pound carrots, shredded
- 1 cup crushed pineapple, drained
- ½ cup vegetable oil
- ½ cup applesauce
- ½ cup coarsely chopped pecans
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
- Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 360 mg |
| Sugars | 31 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I have made these several times and my husband loves them. I use a white sugar substitute for 1/2 the brown sugar. I use raisins as I have them on hand and I use a whole cup cup. I do not drain the pineapple and it plumps the raisins. I use almond flour for 1/2 the white flour and I add about 1/8 to 1/4 tsp of nutmeg along with the cinnamon. I leave out the coconut because we do not prefer it. I use regular size muffin tins and it makes 24 muffins.
No real changes a few more nuts. It is a very nice recipe. I am a truck driver and in a borrowed truck while mine is in the shop, these will be a great supplement to my breakfast while I’m without my major cooking devices.
These are really yummy. I love the pineapple with the coconut and cinnamon. I did make these gluten free by subbing GF flour for 1.5 cups and ground up 1/2 cup oats for the rest. Otherwise followed the recipe and it worked perfectly other than it did make 18 muffins and I only baked for 25 minutes. I will make these again.
These “Better Morning Glory Muffins” turned out great. I had 21 regular size muffins (not 12 as stated in the recipe). I attempted to give them “high tops” by having all the ingredients room temperature, and setting the oven to 425 to start (and reducing to 350 upon putting the muffins in the oven). They turned out very attractive. Thank you McLaughA for sharing your recipe.
Great recipe. Thank you. I didn’t have pineapple but I did have pumpkin purée so that was good and less sugar. Delicious and moist.
These were delicious. I probably won’t make them again just because they were time-consuming. I added oatmeal for some of the flour and I think it added a lot to the texture and taste. I made some with craisins and some without. Even though I like craisins, I liked the muffins better without them.
I left out the cinnamon. Halved the sugar. Did not strain the crushed pineapple. Added walnuts and pumpkin seeds. Fantastic taste!
Halved the sugar as others suggested, subbed melted coconut oil for vegetable oil, left out pecans, and left the other ingredients the same. To make it easier I shredded half a bag of baby carrots in the food processor. I made these as mini muffins and cooked them for about 15 minutes. They were a hit with my very picky toddler and I actually feel good about him eating them! I thought they were tasty too 🙂
My favorite muffin recipe! I use less sugar (1/4 to 1/2 cup less). Regular sized muffins are done in 18-20 minutes. I have also subbed chia seed for the flax seed, and raisins for the cranberries, depending on what I have on hand. If I’m baking for someone who doesn’t love nuts, I grind them finely with a food processor. I keep these in the freezer, and microwave one for 30 seconds for a quick breakfast. So yummy!
Came out great
These are wonderful! I used 2 cups of gluten free flour instead of the other flours, and they turned out great!
Very tasty and moist. My husband always says that I try and make the muffins too healthy, but these did hit the spot. Thanks for a wonderful recipe.
This is so tasty. I made a few changes. I used raisins because I don’t keep dried cranberries on hand, Splenda brown sugar blend, 1/2 cup of almond flour in place of 1/2 the all-purpose flour, I didn’t drain the pineapple, I substituted no sugar added apple butter for 1/2 the oil and I added pumpkin seeds in place of nuts because I wanted to use them up. The apple butter gave a nice hint of spice along with the cinnamon. This recipe is a keeper.
Overall my family thought theses were good muffins. I did make quite a few changes, but when you bake as much as I do you learn which changes you can make and still end up with an acceptable result. I used all white whole wheat flour. I only added about 1 1/2 cups of carrots that I shredded simply because that is what I had. I finely chopped some fresh pineapple that I had in the frig, and I switched out raisins for the cranberries since my son doesn’t like them. I also didn’t add nuts because none of us like them. I followed other reviewers and cut the sugar in half since I wanted a healthier muffin. I kept the canola oil amount as written, but next time I might cut that in half also. I will make these again but I didn’t care for the pineapple so I will leave that out and I will try to add the full amount of carrots. I used a regular sized 12 count muffin tin with paper liners, filled them 3/4 full and got 25 muffins total with a bake time of 24 minutes. To sum up, these are lite, moist, muffins that seem to be very adaptable to different add-ins. I liked them better the next morning as they weren’t as crumbly.
GOOD muffins. Lots of ing. in them but things usually on hand. I did not have apple , so extra applesauce, plus, can of crushed pineapple 14 oz. not 16 so extra oil. Just a touch. Grocery store shredded carrots just fine. Everything else the same. I doubled, 41 muffins,,plus , does not need 35 minutes to bake.
These are delicious! I cut the sugar in half and only used 1/4 cup of oil (made it up with the juice from the pineapple). Otherwise, I went by the recipe; it made 18 regular sized muffins for me. I’m sure I didn’t use as much carrot as called for; I just shredded up a very large carrot that I had in the frig. I will be making these often and putting them in the freezer for quick breakfasts or snacks.
I followed the directions except for carrots. I only had one large, got 1 cup. So I added more coconut. These are the best muffins I have ever made and I am 65.I wasn’t sure about the combination but should have known they would be great! Would say that the only thing I would do differently is add a little more cinnamon. Will def. make a lot!
These are so delicious
I followed the recipe for the most part but instead of carrots I used grated zucchini!!
Hubby said the best muffins I ever made! I happened to have all the ingredients already so on a early morning whim I made them. I swapped out 1 cup of flour and used 1 cup steel cut oats powdered up in a ninja to make it even healthier. OMG what a way to start the new year! I’ve been searching for a good recipe for these since our 100 year old bakery closed in town.
So moist and yummy. I used coconut oil equivalent instead of vegetable oil. Didn’t have pineapple so I used 1 c. Canned pumpkin, lots of vitamin C there. Added 1tsp. pumpkin pie spice to the cinnamon serving. Used half cup whole wheat flour plus half cup almond meal.