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May 12, 2014 by: Shell

Carrot Coconut Pineapple Muffins with Brummel & Brown

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This is a sponsored post written by me on behalf of Brummel & Brown.

If I take our family’s favorite carrot cake recipe, which is full of fruits and veggies, bake it in muffin tins and leave off the frosting… that’s breakfast, right?

carrot muffins for breakfast

This way, I don’t have to wait until a special occasion or feel guilty for eating cake. It’s just carrot muffins for breakfast. Muffins with carrots, applesauce, pineapple, raisins, and coconut. A perfectly acceptable breakfast.

carrot muffins

I left out the raisins in mine and added a cup of pecans. Use the toothpick test to determine if they are done and store in a tightly sealed container or freeze.

This recipe made 2 dozen delicious, moist, carrot muffins. I almost didn’t miss the frosting. Almost. It seemed like they could use just a little something else.

brummel and brown

I tried these carrot muffins with Brummel & Brown which is made with nonfat yogurt, giving it a smooth, creamy taste. It contains 50% less fat and calories than butter and there’s no cholesterol per serving. Brummel & Brown has 0 grams trans fat per serving and no partially-hydrogenated oils.

It was the perfect way to top off these carrot muffins.  My boys liked these muffins with the Brummel & Brown, too. I didn’t tell them that this was the same recipe that I use to make carrot cake, so they weren’t wondering where the frosting was! And since these muffins freeze so well, I plan on making a few batches and freezing them so we’ll have them on hand for breakfast.

brummel and brown

While I’ve enjoyed Brummel & Brown on these carrot muffins and on the rolls I made last weekend, it is really versatile. You can use it on its own or as part of easy recipes. Be sure to visit the Brummel & Brown page on Facebook for recipe ideas and other usage tips.

This is a sponsored post written by me on behalf of Brummel & Brown.

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Comments

  1. Kathy says

    May 12, 2014 at 9:39 pm

    I love all things carrot so this is right up my ally.  I ate an amazing carrot cake for Mother’s Day, this looks like a little lighter option!  

  2. Carly Bellard says

    May 12, 2014 at 10:05 pm

    I love a good carrot cake! I like the idea of using yogurt as the spread!

  3. aimee fauci says

    May 12, 2014 at 10:10 pm

    This is quite a mix of ingredients.. I wonder if I made these I could trick my kids into eating healthy w these ingredients. 

    • Shell says

      May 13, 2014 at 9:11 am

      Even my pickiest eats these, as long as I leave out the nuts and raisins. But my other two gobble them up no matter what. 

  4. Krystyn @ Really, Are You Serious? says

    May 13, 2014 at 12:00 am

    Less than 10 minutes? And they look amazing.

    This might be crazy to ask, but how do you shred your carrots?

    • Shell says

      May 13, 2014 at 9:12 am

      It would be less than 5 if it weren’t for grating the carrots! I use a potato peeler to get off the outer layer and throw it away. Then I use a cheese grater to shred the carrots. 

  5. Chelsea says

    May 13, 2014 at 3:12 am

    I love carrot cake and I love coconut. So I think I’d love this! I can’t believe they are so quick to prep too. Thanks for sharing!

  6. Jenn says

    May 13, 2014 at 7:17 am

    Yum! These look so good. Good for you too!

  7. Lindsey @ Redhead Baby Mama says

    May 13, 2014 at 7:20 am

    Heck yeah – those sound great. I’m a brummel and brown fan to begin with.

  8. Robin (Masshole Mommy) says

    May 13, 2014 at 7:36 am

    I have to try these!  I love baking with applesauce, too.  It adds a nice texture to things.

  9. Debbie Denny says

    May 13, 2014 at 8:04 am

    Adding the yogurt sounds interesting. Never thought of adding coconut.

  10. Kir says

    May 13, 2014 at 9:08 am

    they sound and look scrumptious. Yum. Thanks for sharing the recipe. 

  11. Beth@FrugalFroggie says

    May 13, 2014 at 2:58 pm

    They look healthy and delicious.  Thank you for sharing the recipe.

  12. Theresa says

    May 13, 2014 at 3:35 pm

    I love carrot cake, but have never tried carrot muffins. I think I need to fix that asap! These look so good!

  13. Janell Poulette says

    May 13, 2014 at 3:40 pm

    That sounds like an excellent combination. I had never thougth about putting butter on my muffins. I will have to try that out soon. 

  14. Debra says

    May 13, 2014 at 4:26 pm

    Those look so good. I’d love to have one warm with some butter on it for a snack!

  15. Karen says

    May 13, 2014 at 4:43 pm

    These look so delicious! I love making muffins for breakfast . My daughter thinks their cupcakes!

  16. Kayla @ TheEclecticElement says

    May 13, 2014 at 8:26 pm

    I must agree, that DEFINITELY counts as breakfast. I mean, it does have healthy stuff in it plus topped with that delicious nonfat yogurt, it’s an overall healthy breakfast! You’re doing the world a favor, really 😉

  17. valmg @ From Val's Kitchen says

    May 13, 2014 at 9:01 pm

    I’ve heard of Brummel & Brown but never tried it. I’m intrigued!

  18. Jenn @ The Rebel Chick says

    May 13, 2014 at 9:02 pm

    Those look yummy! The yogurt in the Brummel & brown sounds so interesting, I’ll have to look for that.

  19. Amanda Her says

    May 13, 2014 at 9:11 pm

    What an interesting combination of flavors.  I’m really interested to make and try this!

  20. Adrienne says

    May 13, 2014 at 10:25 pm

    I’ve never tried carrots, coconut and pineapple juice before. Sounds interesting! Looks delicious!

  21. Veronica says

    May 13, 2014 at 11:31 pm

    that’s a great combination for muffins. they sound really yummy. Very good that you shared the recipe

  22. Christie says

    May 14, 2014 at 7:59 am

    I love spreading that buttery goodness on my fresh baked muffins too! These look heavenly!

  23. melinda says

    May 14, 2014 at 8:02 am

    those look delicious. add some icing and they could be dessert

  24. Amanda says

    May 14, 2014 at 9:18 am

    MMMM! Yum! I was thinking of making muffins today too! Perfect timing!

  25. Liz Mays says

    May 14, 2014 at 11:07 am

    It sounds delicious and that’s the perfect way to top them – with Brummel and Brown! I like your “breakfast” idea. 🙂

  26. Dina says

    May 14, 2014 at 11:10 am

    those muffins sound awesome! I’d love to make them and try the B@B yogurt spread.

  27. StacieinAtlanta says

    May 14, 2014 at 12:49 pm

    What if some cream cheese icing acideentally found it’s way on the muffins.  Could I call that breakfast too? Those look delicious!

  28. Tracey says

    May 14, 2014 at 2:41 pm

    This is right up my alley. I love carrot and pineapple and now am going to make this recipe! Great one, thanks for sharing!!

  29. Amanda says

    May 14, 2014 at 5:30 pm

    Wow! These look so yummy! I’m sure my kids would eat these all day and not just for breakfast!

  30. Toni says

    May 14, 2014 at 7:13 pm

    What a tasty sounding combination.  I would never have thought to put them together.

  31. Camesha says

    May 16, 2014 at 1:04 am

    These sound delicious! My son would love. He loves anything with pineapple!

  32. mommy2jam says

    May 17, 2014 at 2:48 am

    That looks really great. I love how you made this and I am looking forward to trying this recipe out as well. 

Welcome to Things I Can't Say: Tips and Tales from an Introverted Mom. I'm Shell. Boy mom, beach girl, bookworm, ball games, baker, brand ambassador, Thinking yoga, food, and travel should start with "b," too. Finding the easiest way to do some things while overthinking so many others. Read More…

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