Muffins with Pineapple on the Bottom

Step 1

Gently heat your oven to 400°F (200°C) and greasing a 12-cup muffin tin. Take the pineapple slices, stack them up, and cut them into six wedges each—set those aside for now.

Step 2

Sprinkle about a teaspoon of brown sugar into the bottom of each muffin cup. Add half a teaspoon of chopped walnuts on top of the sugar, then tuck two pineapple wedges into each cup.

Step 3

In a large bowl, mix together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk the eggs with half a cup of brown sugar, canola oil, pineapple juice, and vanilla extract. Pour the wet ingredients into the dry and stir just until everything is moistened. Then fold in the crushed pineapple, grated carrot, raisins, and some more walnuts.

Step 4

Spoon the batter evenly over the pineapple wedges in the muffin cups. Bake for about 20 minutes, or until the muffins spring back when you lightly press the top.

Step 5

Once they’re done, while still warm, gently run a small knife around the edges to loosen them. Carefully flip the muffins out onto a tray so the pineapple is on top. They’re delicious served warm or at room temperature.

Serving Combinations

Serve warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee for a cozy morning or afternoon treat.

Storage & Reheating

Store muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving.