Healthy Recipe : Pineapple Upside-Down Muffins

Quick Info:

Contains NutsContains Nuts
Contains Wheat/GlutenContains Wheat/Gluten
Contains EggContains Egg
Nutritional Info (Per serving):

Calories: 211, Saturated Fat: 1g, Sodium: 185mg, Dietary Fiber: 3g, Total Fat: 6g, Carbs: 36g, Cholesterol: 35mg, Protein: 4g

Carb Choices: 2.5
Prep Time: 15 mins
Cook Time: 25 mins
Rest Time: 10 mins
Total Time: 50 mins


  • 2 tablespoon sugar, brown, light, light brown sugar
  • 2 tablespoon nuts, walnuts, chopped, or pecans (optional)
  • 10 ounce(s) pineapple ring(s)
  • 3/4 cup(s) flour, whole-wheat
  • 3/4 cup(s) flour, all-purpose
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon, ground
  • 2 large egg(s)
  • 1/2 cup(s) sugar, brown, light, packed
  • 1/4 cup(s) oil, canola
  • 2 tablespoon pineapple juice, unsweetened, or orange juice
  • 1 teaspoon vanilla extract
  • 8 ounce(s) pineapple, crushed, (not drained)
  • 1 cup(s) carrot(s), shredded, (about 1 large carrot)
  • 1/2 cup(s) oats, old-fashioned
  • 3/4 cup(s) raisins, preferably baking raisins
  • 1/4 cup(s) nuts, walnuts, chopped, or pecans (optional)


1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
To prepare topping:
1. Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
2. Sprinkle nuts, if using, over the sugar.
3. Stack pineapple slices and cut into 6 wedges.
4. Place 2 wedges in each muffin cup.
To prepare muffins:
1. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
2. Whisk eggs and brown sugar in a medium bowl until smooth.
3. Whisk in oil, juice and vanilla.
4. Stir in crushed pineapple.
5. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
6. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).
7. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.
8. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts.
9. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.
Recipe Source: Eating Well

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