These muffins have just about everything! Very healthy and YUMMY!
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Per Serving: 252 calories; protein 4.4g; carbohydrates 42.1g; fat 8.4g; cholesterol 31mg; sodium 207.5mg.
Eating best breakfast to start the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sweet hit from the fruit wakes me up and bring me energy to take on the morning. Sugar is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and helps keep you feel full longer, and less likely grab a snack out of the vending machine before lunchtime.
Make fruit a morning habit is easy . Simply put the fruit in your fridge next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.