
It’s been hot and I have been feeling like I am in the tropics. These are not your typical breakfast muffins. I created this recipe as a muffin recipe but both my daughter in love Danielle and I thought if they had cream cheese frosting on top, they could also double as a cupcake. Delicious no matter how you eat them, muffin or cupcake. You decide.
Ingredients:
1 1/2 cups flour, all purpose or gluten free
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
Whisk dry ingredients in a bowl and set aside.
2 carrots grated
2 ripe bananas, mashed
3/4 stick butter, melted and cooled
2 eggs, beaten
1 teaspoon vanilla
1 small can crushed pineapple, drained
1/2 cup shredded coconut


Mix together and fill muffin liners 3/4 full. Bake in a preheated 375 degree oven. Bake 16-18 minutes or till tester comes out clean. Serve warm and enjoy! Yield about 18 muffins.

This recipe was loved by daughter in love Danielle, Princess Willow and grand pup Hermione who cleaned up the bites Willow dropped off of her plate. 😉 🐶 👑