A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.

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  • In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.

  • In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.

  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts

294 calories; protein 3.6g 7% DV; carbohydrates 37.4g 12% DV; fat 15.4g 24% DV; cholesterol 34.5mg 12% DV; sodium 240.4mg 10% DV. Full Nutrition

Reviews (176)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2006
What a great recipe! I cut both sugars to a 1/2 cup each, substituted 3/4 cup apple sauce + 1/4 cup oil for the 1 cup oil recommended. They aren't oily at all this way! I have doubled and quadrupled the recipe so I could put a couple dozen muffins in the freezer before and since my son was born. They freeze great! The muffins I've kept out have been moist and delicious. Everyone asks for this recipe. Enjoy! Read More
(152)

Most helpful critical review

Rating: 3 stars
12/29/2010
I think this recipe has great potential. But I made it exactly as described and found it REALLY oily. I mean I like a moist muffin but I don't want it to soak through the napkin! There was no noticeable spice/flavor the coconut was lost in everything else and although the cream cheese wasn't bad it didn't really do anything for the muffin. Also please note that these muffins DO NOT RISE well. So don't overfill the muffin cups in hopes of nice muffin tops - they'll spread flat across the top. That being said with much less oil at least double the spice (and perhaps additional spices as others suggested) this could be a nice muffin. I will definitely try again with modifications. Read More
(14)
215 Ratings
  • 5 star values: 139
  • 4 star values: 63
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
01/22/2006
What a great recipe! I cut both sugars to a 1/2 cup each, substituted 3/4 cup apple sauce + 1/4 cup oil for the 1 cup oil recommended. They aren't oily at all this way! I have doubled and quadrupled the recipe so I could put a couple dozen muffins in the freezer before and since my son was born. They freeze great! The muffins I've kept out have been moist and delicious. Everyone asks for this recipe. Enjoy! Read More
(152)
Rating: 5 stars
03/10/2008
Yummy, adaptable recipe! I had carrots and oats on hand, but not much else. I omitted all the extra stuff: raisins, coconut, pineapples and the cream cheese addition, and the muffins were moist had a good texture still. I followed the other reviews and replaced some of the oil with applesauce. Even good the next day! Thanks! Read More
(84)
Rating: 5 stars
03/10/2007
I run a kitchen at a retreat center and we have modified this recipe as a coffeecake (we just swirl in the cream cheese before baking). It is one of our most requested recipes. Thanks for a fantastic recipe. Read More
(51)
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Rating: 4 stars
07/23/2006
These muffins were very moist and light! 4 stars because I felt that they were a little bland and needed more spice. Following other reviewers' advice I used 3/4c unsweetened apple sauce and 1/4c vegetable oil and reduced brown and white sugars to 1/2c. I also plumped the raisins (boil in water for a few minutes) used whole wheat flour and added more cinnamon nutmeg ground ginger and cloves to give it a spicier taste. I also used a combination of whipped and flavored cream cheese for a quick cream cheese filling. Tasty! Will make again! Read More
(30)
Rating: 5 stars
03/22/2006
These were wonderful. I used other reviewers' suggestions and reduced both sugars and used applesauce instead of oil and they were superb. Also omitted the cream cheese center but might try it sometime. The 2nd time I made these I forgot I didn't have any pineapple and just added more carrots raisins and coconut. I keep getting asked for the recipe! And my Dad (who NEVER likes "sweets" like this) wanted these as his 60th birthday treat. What a wonderful compliment! Thank you! Read More
(21)
Rating: 5 stars
01/06/2007
This yielded excellent results. I skipped the cream cheese center (hubby has prostate cancer so I eliminate dairy fats as much as possible). Still turned out great. I was very generous in my measurements of carrot and pineapple. Added a dash of nutmeg handful of ground walnuts. I bet with the cream cheese these are awesome but feel free to skip that part to reduce fat - you'll still get a terrific muffin. Read More
(20)
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Rating: 5 stars
03/29/2006
Love these muffins! I also used 3/4 applesauce and 1/4 oil instead of 1c oil and the muffins were the perfect moistness and sweetness. I did use a bit less sugar though (about 1/2 cup of each sugar) I used sweetened applesauce so I wasn't sure how it would affect the sweetness. Made some with the cream cheese middle didn't think it added that much but it tasted fine. I might not have used enough of the filling to make it noticeable enough. The filling did not seem to affect the texture or consistency of the muffin. Read More
(19)
Rating: 4 stars
03/29/2005
Delicious muffins! I made them a bit healthier by substituting 1/2 cup of applesauce for 1/2 cup of oil. Also I wish I would have listened to the other reviews who said to skip the cream cheese. It doesn't really add much to the muffin. Next time I'll skip the cream cheese centre and top some with cream cheese icing if I want a sweet treat! Read More
(16)
Rating: 5 stars
05/10/2006
Great recipe! Don't overfill muffin tins (stick to 2/3 full) as they do not "puff" on top and the collapsed tops aren't as attractive. Delicious relatively healthy as muffins go and freezes well- just reheat in microwave 35 seconds on 50% power. Thanks Shonan! Read More
(15)
Rating: 3 stars
12/29/2010
I think this recipe has great potential. But I made it exactly as described and found it REALLY oily. I mean I like a moist muffin but I don't want it to soak through the napkin! There was no noticeable spice/flavor the coconut was lost in everything else and although the cream cheese wasn't bad it didn't really do anything for the muffin. Also please note that these muffins DO NOT RISE well. So don't overfill the muffin cups in hopes of nice muffin tops - they'll spread flat across the top. That being said with much less oil at least double the spice (and perhaps additional spices as others suggested) this could be a nice muffin. I will definitely try again with modifications. Read More
(14)