Sunshine Muffins

These muffins are so delicious, we’re already talking about making another batch to take to the beach! Just a lightness and brightness in every bite with so many favorite flavors!

NOTE: This recipe made enough batter for 12 regular size muffins and a pan of minis – not a problem, lol. But reduce your amounts if desired.

Sunshine Muffins



Prep time


Cooking time




  • 1 cup vegetable oil

  • 3 eggs

  • 3 tablespoons vanilla

  • 2 cups grated carrots (took us 2 large carrots)

  • 1 medium apple grated (peeled or unpeeled – we left on peeling)

  • 8 ounces crushed pineapple drained

  • 1/2 cup coconut flakes (sweet or unsweet – we used sweet)

  • 1/2 cup chopped walnuts

  • 1/2 cup craisins (or raisins)

  • 2 1/4 cups all purpose flour

  • 1 1/4 cups sugar

  • 1 tablespoon cinnamon

  • 2 teaspoons baking soda

  • 1 teaspoon salt


  • Preheat oven to 350 degrees. Spray a muffin pan or line with those little paper cups if you prefer.
  • In a bowl, combine your vegetable oil, eggs, and vanilla. Whisk together and set aside.
  • In a separate bowl, combine carrots, apple, pineapple, coconut, walnuts, and craisins. Stir well.
  • Add egg mixture to carrot mixture and combine well.
  • In a large bowl (yes, you gotta wash some bowls!), combine flour, sugar, cinnamon, baking soda, and salt.
  • Now add that wet mixture to this dry mixture and marry them with a spoon stirring really well until all combined.
  • Fill cups of muffin pan about 3/4 full and bake for 25-27 minutes. Tops should be a pretty golden brown and springy and toothpick should come out clean.
  • Let cool for about 10 minutes before serving. Delicious with a little dab of butter or cream cheese or all on their own!! 🍎🍍🥕🥚🥥

Recipe Video

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