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​Rise & Shine Muffins​​
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These muffins are great because they are easy to just toss together and they have a great mix of ingredients that make them filling and delicious. They are super moist thanks to the carrots and pineapple and you get a crunch with the addition of walnuts. 

I usually make a double batch so I can freeze half and have them easily available to pull out for easy on the go snacks. 
 Ri​​​se and Shine Muffins

 Makes 18 standard-sized muffins

  • 2 cups flour (optional, 1 cup white & 1 cup whole wheat) 
  • 2/3 cup granulated sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 3/4 cup vegetable oil  
  • 1 tsp vanilla
  • 3 large eggs
  • 1/2 cup crushed pineapple, undrained (if using fresh pineapple add ¼ cup orange juice)
  • 2 medium apples, peeled, cored, and diced
  • 3 large carrots, shredded (about 2 cups)
  • 1/2 cup walnuts, chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup granola

  1. Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners or grease the pan lightly.
  2. In a bowl, stir together the flour, sugar, baking soda, and, cinnamon.
  3. In a second large bowl or stand mixer, beat the oil, eggs, vanilla.  Stir in the pineapple, carrots, apple, walnuts and coconut.
  4. Add flour mixture to wet ingredients, mixing until just combined
  5. Scoop the batter into the prepared muffin cups. Be careful to fill each only three-quarters full.  Sprinkle each muffin with a bit of granola.
  6. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes. Transfer the muffins to a wire rack and let cool.  
  7. Asides: The muffins will keep in an airtight container at room temperature for up to 4 days. You can also freeze them, well-wrapped, for up to 1 month.