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Recipe Detail

Fruity Whole Grain Muffins

Make these muffins ahead of time and freeze, wrapped individually for a quick snack. Add more nutrition by toasting muffins split in half and topping each half with your favorite nut butter.


  • 1 cup white all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 can (8 ounces) crushed pineapple in water, drained
  • 2 cups grated carrots
  • 1 large Granny Smith, peeled and grated
  • ¾ cup raisins
  • ½ cup shredded, unsweetened coconut
  • ½ cup chopped pecans, almonds or walnuts
  • 3 large eggs
  • ½ cup canola oil
  • ¼ cup orange juice
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F.
  2. Spray 16 standard-size muffin cups with non-stick spray or line them with cupcake liners.
  3. Combine all the dry ingredients in a large bowl.
  4. Add the carrots, apple, raisins, coconut, and nuts and stir to combine.
  5. Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture and the pineapple to the flour mixture and stir until just combined.
  6. Spoon batter into the prepared muffin cups, filling them almost to the top.
  7. Bake the muffins until they are golden brown, and a toothpick inserted in the center of one comes out clean, for approximately 20-30 minutes.
  8. Place the muffin pan on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling.
Nutritional information
Nutrition Facts
Serving Size 1 muffin
Amount Per Serving
Calories 228
% Daily Value *
Total Fat 12g
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 40g 13%
Sodium 215g 9%
Total Carbohydrate 27g 9%
Dietary Fiber 3g 12%
Sugars 12g
Protein 4g
Vitamin A 47%
Iron 7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.