Morning Sunshine Muffins


  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 3 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 2 tsp. aluminum-free baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 c. dark brown sugar
  • 1/2 c. canola oil
  • 8-ounce can crushed pineapple, with juice
  • 1/2 c. applesauce
  • 1+1/2 tsp. pure vanilla extract
  • 2 c. finely grated carrots
  • 1 c. golden raisins
  • 1 c. coarsely chopped walnuts


  1. In a large mixing bowl, whisk all dry ingredients together. Stir in carrots, raisins and walnuts.
  2. In a separate bowl, mix the pineapple, oil, brown sugar, vanilla and applesauce. Stir until well mixed, then fold into dry ingredients.
  3. Scoop batter into paper-lined regular sized muffin tins, filling tins 3/4 full.
  4. Bake at 350 degrees F for 20 minutes or until golden brown and toothpick inserted into the middle comes out clean. Let sit in muffin tin 5 minutes after removing from oven, then transfer muffins onto a cooling rack.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Breads and Sandwiches Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.