Pineapple Coconut Muffins

Ingredients

• 1 cup AP flour (or white whole wheat)
• 1 cup whole wheat flour (or white whole wheat)
• 1 cup old fashioned oats
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger (optional)
• 1 cup milk
• 3/4 cup applesauce
• 3/4 cup or 1/2 cup brown sugar
• 1/3 cup vegetable oil (or sub applesauce)
• 1 egg
• 2 tsp. vanilla
• 1 and 1/2 cups grated carrots (about 3 medium to large ones. I use a small grate.)
• 1/2 cup plus additional sweetened flaked coconut
• 1 cup of pineapple cut into small chunks or drained from a can

Instructions

1. Preheat oven to 375 degrees. Prep your muffin pan with cupcake liners or baking spray. This recipe makes 18 muffins.
2. In a great big bowl, mix the dry stuff: flours, oats, baking powder, baking soda, salt, cinnamon and ginger.
3. In a medium size bowl, mix the wet stuff: milk, applesauce, brown sugar, oil or applesauce, egg and vanilla.
4. Add wet to dry. Stir until just combined and leaving streaks of flour.
5. Add the carrots, 1/2 cup coconut and pineapple. Stir gently.
6. Scoop into the muffin about 3/4 - to almost full.
7. Sprinkle more coconut on top. Bake 20-25 minutes. Cool for 10 minutes. Remove from pan and cool on cooling rack. Store at room temperature or freeze for later.