Sunshine Muffins

When the days start getting longer and the snow starts melting I begin dreaming of summertime foods. There isn’t much better than fresh vegetables from the garden and dinner hot off the grill. These muffins are full of fresh flavors that definitely curb my fresh food cravings, while still being on the healthier side.

There are a few substitutions you can make in this recipe:

  • I enjoy the texture the whole wheat flour gives this recipe. You can use all-purpose flour, if you prefer, or 1 cup of whole wheat flour and 1 cup of all-purpose flour.
  • I love the extra sweetness coconut milk adds to this recipe. You can substitute in your preferred milk of choice.
  • If you don’t have or don’t want to use coconut oil you can use 1/3 cup of vegetable oil.
  • If you don’t have fresh pineapple on hand use a can of pineapple tidbits – just make sure to drain it.
  • If you would like more of a kick with the spice add a 1/2 teaspoon of ground ginger.

Due to the moisture content in these muffins they do not stay stable long at room temperature. They are best eaten within three days or frozen if you cannot consume them. Enjoy them hot with a bit of butter or they are also sweet on their own!


  • 2 cups whole wheat flour
  • 1 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 3/4 cup applesauce
  • 3/4 cup brown sugar
  • 1/3 cup coconut oil (measured then melted)
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups grated carrot
  • 1/2 cup sweetened coconut flakes
  • 1 cup fresh chopped pineapple


  1. Preheat oven to 374 degrees Fahrenheit and line a standard size cupcake pan with liners.
  2. Mix together almond milk, applesauce, brown sugar, eggs, coconut oil and vanilla extract until smooth.
  3. In a separate bowl sift together flour, baking soda, baking powder, cinnamon and salt.
  4. Stir oats into dry mixture.
  5. Slowly combine dry mixture and wet ingredients until we’ll incorporated.
  6. Stir in carrots, coconut and pineapple until well coated.
  7. Fill cupcake liners with batter until the mixture is level with the top.
  8. Sprinkle extra coconut flakes over top of muffins (optional).
  9. Bake muffins for 20-25 minutes or until they are lightly brown on top and a toothpick comes out clean.
  10. Allow to cool for 5-10 minutes before serving.
  11. Store in an airtight container for up to three days or freeze.

This recipe yields approximately two dozen muffins.

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