Tropical Morning Muffins

This time of year I always have a hard time saying goodbye to Summer. Right now it's especially difficult to adjust because in NYC, the past few days have felt more like Spring. Mother Nature seems to be confused and that's probably why my body is too. Even though the weather here has been glorious, the pessimist in me knows it won't last and before you know it, I will be struggling to get my son into his jacket and hat.

I don't know what it is, but it takes me a while to adjust to the cooler weather. Case in point, I wear open toed shoes well into October. Don't get me wrong, I get very excited for Fall and all of the yummy stews, soups and baked goods that come along with it; it just takes me a while.

These Tropical Morning Muffins are my way of transitioning from summer to fall. Muffins fresh from the oven are the type of comfort food that I enjoy on a fall morning but the pineapple and coconut remind me of sitting on a beach somewhere tropical, with a Pina Colada in my hand. It's nutty thinking but then again so is this weather.

These muffins are low in sugar and made with wheat bran, so you can feel good about giving them to your family for breakfast.


Pineapple, Carrot, Coconut Morning Muffins
12 muffins


1c wheat bran
1 ½ c all purpose flour
1 tsp cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1/2 c brown sugar
1 c whole milk yogurt
½ c vegetable oil
2 tablespoons molasses
½ c grated carrots
½ c crushed pineapple, drained
¼ c coconut, toasted
¼ c salted sunflower seeds, toasted

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with paper muffin liners.

3. In a large bowl combine the wheat bran, flour, cinnamon, baking powder, baking soda and salt. Whisk until combined.

In another large bowl combine the eggs, sugar, yogurt, vegetable oil and molasses. Stir until well combined.

Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in carrots and pineapple.

Fill each paper-lined muffin cup to the top with batter and sprinkle each with toasted coconut and sunflower seeds.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes on a wire wrack. Serve warm or at room temperature.