Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, beat the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. Fill greased or paper-lined muffin cups three fourths full. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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Nutrition Facts

270 calories; protein 4.7g; carbohydrates 37.6g; fat 11.8g; cholesterol 51.3mg; sodium 151.8mg. Full Nutrition
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Reviews (23)

Rating: 4 stars
01/30/2012
Quite good! I only made one substutition and that was using shredded coconut in place of the sunflower seeds and that was only because I didn't have any. I thought this was a little sweet (they almost seemed like cupcakes to me, not muffin-y) but the boys thought these were perfect. I think I'd increase the pineapple and carrot next time--for me I like more "stuff" in my muffins--and I think I'd try to lighten it up a bit. Maybe add more pineapple with juice but cut back on the butter and eggs? I bet these would be good with golden raisins, too! Read More
(16)
Rating: 5 stars
02/04/2008
very tasty. I didn't use the sunflower seeds, instead I added 1/2cup of coconut. They came out delicious!! Read More
(15)
Rating: 4 stars
03/10/2007
I made these into healthy muffins by using all whole wheat flour. I added a bit more baking powder, substituted unsweetened applesauce for the butter, omitted the sugar and used 1/3 cup brown sugar, fresh pineapple put thru a food chopper, and an extra tsp. of vanilla. This cut the fat and calories way down, but doing it this way makes a less sweet muffin. These muffins have a great texture! Thanks for the recipe. Read More
(13)
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Rating: 5 stars
04/17/2007
I live in a dorm with 40 other girls - they all requested this recipe! I used a little more pineapple than called for, about 11 oz and a little more vanilla. A complete hit! Read More
(10)
Rating: 5 stars
02/22/2007
Oh My... These have to be the best muffins I've ever eaten! I made half exactly as the recipe states and the other half with a dollop of cream cheese mixed with pineapple in the middle.. Both are absolutely fabulous! Thank you so much for sharing! Read More
(7)
Rating: 5 stars
04/03/2007
Mmm, these are fantastic! I switched the carrot for zucchini, and used 1/4 of applesauce for half of the butter, and it worked out deliciously. Next time, I'll have to try the original carrot.. and maybe add some coconut to the mix. Thanks so much! EDIT: After allowing to cool a bit more, oh my goodness, such a five-star recipe. Definitely going to try some with berries, too. Read More
(7)
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Rating: 3 stars
04/13/2008
These were okay, but I don't think I would make them again. They turned out really dense. Read More
(4)
Rating: 5 stars
10/02/2008
I changed this recipe to meet our dietary needs, and it was awesome! I used kamut and Spelt flours in equal portions to replace the flour, 1 c unpacked brown sugar, 1/4 lite mayonnaise, a splash of oil, 1 tsp. cinnamon, pumpkin seeds, 1 mashed ripe banana, omitted the butter, white sugar,eggs, and added 2 tsp cocoa. Then I realized my muffin tin was gone! So I baked it in a 9x13 @350 for just under 20 minutes, or just till the top was not spongey anymore. I cut it into 8 portions, for a complete breakfast muffin cake, and we have to disciplen ourselves to not eat too much! Thanks for the recipe!!! Read More
(4)
Rating: 3 stars
03/15/2010
These were not too dense, but not a lot of flavor either. Skipped the seeds and used shredded coconut as suggested. Used fresh grated ginger which gave a nice sublte flavor. Next time instead of 2 tsp vanilla, I think I will use 1 tsp orange extract for a bit more flavor. Because these baked up so nice, I think the recipe is worth tweaking. Read More
(4)