Ingredients

• 2 tablespoon packed light brown sugar
• 2 tablespoon chopped walnuts, or pecans (optional)
• 1 10-ounce c pineapple slices
• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 large eggs
• 1/4 cup canola oil
• 2 tablespoon pineapple juice, or orange juice
• 1 teaspoon vanilla extract
• 1 8-ounce ca crushed pineapple, (not drained)
• 1 cup grated carrot, (1 large)
• 1/2 cup old-fashioned oats
• 3/4 cup raisins, preferably baking raisins (see Ingredient note)

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Cooking Directions

Step 1

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Step 2

To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.

Step 3

To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.

Step 4

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).

Step 5

Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.