Tropical Sunrise Muffins

Tropical Sunrise Muffins offer a vibrant morning boost with a delicious mix of tropical fruits and subtly spiced flavors, perfect for breakfast or brunch.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts

2 large eggs

3/4 cup vegetable oil

1 tsp vanilla extract

1/2 cup crushed pineapple, drained

1 cup grated carrot

1/2 cup diced mango

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, nutmeg, shredded coconut, and chopped walnuts.

3. In another bowl, whisk together eggs, vegetable oil, and vanilla extract until well blended.

4. Stir the wet ingredients into the dry ingredients until just combined.

5. Fold in the crushed pineapple, grated carrot, and diced mango gently until evenly distributed.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store muffins in an airtight container at room temperature for up to 3 days.

Reheating

To reheat, warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.