These muffins have just about everything! Very healthy and YUMMY!

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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

251.5 calories; 4.4 g protein; 42.1 g carbohydrates; 31 mg cholesterol; 207.5 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2008
I made these muffins with an egg substitution so they were vegan. I love the way they turned out! I made them for my friends and they loved them too. Read More
(11)

Most helpful critical review

Rating: 1 stars
02/15/2008
A bit too gooey and sour. The walnuts caused a bit of sweetness but cooking them made them a bit too hard. I wouldn't try them again. Read More
(9)
22 Ratings
  • 5 star values: 19
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/21/2008
I made these muffins with an egg substitution so they were vegan. I love the way they turned out! I made them for my friends and they loved them too. Read More
(11)
Rating: 1 stars
02/15/2008
A bit too gooey and sour. The walnuts caused a bit of sweetness but cooking them made them a bit too hard. I wouldn't try them again. Read More
(9)
Rating: 5 stars
12/04/2012
Excellent easy recipe! I poured a lttle melted butter into the bottom of each muffin tin before adding the sugar the nuts the pineapple chunks and a half Maraschino Cherry for a real Pineapple Upside Down Cake taste. The muffins freeze well in a Ziploc and re-heat perfectly in a microwave on low power. Good with some whipped cream on top too! Mmmm! I think I'll have one right now! Read More
(7)
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Rating: 5 stars
10/12/2012
This is a very good recipe with a bonus of a low calorie count and good nutrition. I had an abundance of pine nuts so I substituted pine nuts for the walnuts. I think it quite appropriate pineapple and pine nuts. Read More
(3)
Rating: 5 stars
08/13/2015
I made these for my husband who eats on the run. I was tired of him eating bacon and egg burrito's which I don't believe are healthy over the long term. I made six muffins as opposed to 12 and added 5 minutes to the baking time. I didn't think I could get him away from his customary burrito's but he told me that these were the best muffins he's ever had. He said "you offered me butter but they don't need butter they are so good and moist best muffin I've ever had" I will add a little more butter to the bottom of the pan as the nuts stuck a little but i'll be making these on a regular basis. They are awesome! Thanks for sharing this great recipe. They are chalk full of good things and completely satisfying. Read More
(2)
Rating: 5 stars
05/03/2014
These were awesome!!! My family loved these and a great way to sneak healthy food into my kiddos! Read More
(2)
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Rating: 5 stars
04/08/2013
This is an awesome recipe! I had a fresh pineapple so I used that in lieu of the canned stuff (diced it up small and probably used a bit more than called for since I was eyeballing it) and it was SO GOOD! I left out the raisins and nuts used applesauce instead of oil and put a bit of butter in the bottom of the pan as suggested by another reviewer (hey since I cut out the oil I figured I could put the calories back somewhere else!) otherwise stuck exactly to the recipe and everyone in my house loves them. Not overly sweet very moist and delish! This recipe is a keeper! They'd be great for my toddler's playgroup sometime. Read More
(2)
Rating: 5 stars
10/04/2013
These are the best muffins! I used a fresh pineapple. This recipe made 12 regular sized muffins and 24 mini ones Read More
(1)
Rating: 4 stars
06/25/2012
Very good recipe! My husband said this is the best find and can't stop eating them! Read More
(1)