These a.m. favorites are gloriously fruit-packed.
Coat a 12-cup muffin tin with cooking spray.
Whisk eggs, brown sugar, oil and vanilla in a large bowl.
Photo: The Voorhes
Dice 1/2 cup pineapple.
Shred the remaining pineapple with the large holes of a box grater.
Add all the pineapple (along with any juices), apple and carrot to the egg mixture.
Mix in the dry ingredients until almost combined.
Fold in 1/2 cup coconut, walnuts and raisins.
Divide the batter among the prepared muffin cups.
Sprinkle with the remaining 1/4 cup coconut.
Bake the muffins until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Let cool in the pan on a wire rack for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.