Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Makes 1 dozen muffins

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

Topping
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices

Muffins
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
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can 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)
1/4 cup chopped walnuts or pecans (optional)

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
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.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
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).
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.

NUTRITION INFORMATION: Per muffin: 211 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 36 g carbohydrate; 4 g protein; 3 g fiber; 185 mg sodium.

TIP: Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

RELATED RECIPES: Blueberry-Maple Muffins | Spiced Apple Cider Muffins | Pineapple Coffee Cake | Date-Oat Muffins | Jam-Filled Almond Muffins

These are the best muffins ever!! I don't add the topping and they are still moist and just packed full of flavor!

Anonymous, Clive, IA

These were horrible! They stuck to the bottom of the pan and were flavorless. The end result was NOT worth all the work!

Anonymous, Corvallis, OR

I've been looking for a tasty, uncereal like muffin that is healthy for breakfast. This is the one!!

Jeanette, Windham, NH

These are great! I think I'm gonna have these around all the time now!

Anonymous, Littleton, CO

These muffins were delicious. I was a little skeptical at first, but I was very pleased with the texture, flavor and ease of making these muffins. I will definitely make these again to have around when I need a little something to help sooth a craving! Even my 5 year old daughter enjoyed them! I will definitely try the carrot muffins as well.

KayCee, Clearwater, FL

These were delicious! Very moist and flavorful. A bit of time to make but worth it in the end.

Penny G., Germatown, OH

These muffins are wonderful! I have made them many times over the past year and everyone in my family loves them! I have used the baking spray with flour in it and that insures that the muffins don't stick.

Jill, Chagrin Falls, OH

You would never know these were good for you unless you read the ingredients! I made these with muffin liners and sprayed them with Pam before filling. I was worried that after cooling the sugar and pineapple would get gooey but they came away from the liners in perfect form and wonderfully moist. It only took 18 minutes for these to be perfect, so don't over bake.

Donna, Carbondale, KS