With brown sugar in the batter and pineapple chunks in the center, these muffins taste so incredibly dessert-like that my kids devoured them without stopping to notice the coarse whole grain flour and precious little oil I used to make them! They gobbled them up so quickly that next time, I will have to double the batch if I want any leftovers to freeze for quick breakfasts on-the-run!

Here’s the recipe:

Pineapple Upsidedown Muffins

2 cups  fresh-ground whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3/4 cup brown sugar

1/4 cup canola oil

2/3 cup buttermilk (or regular milk mixed w/ 2 teaspoons vinegar and left to curdle for 5 min)

1 teaspoon vanilla extract (or 2 tsp imitation)

1 egg white, beaten until stiff

1 cup pineapple chunks, drained.

Combine dry ingredients in a large bowl. In a smaller bowl ,whisk together all remaining ingredients EXCEPT the egg white. Add wet ingredients to the large bowl and stir until just combined. Fold in the egg white until just combined.

Drop batter into canola-sprayed mini muffin cups using a mini cookie scoop. Press one pineapple chunk into the center of each muffin, then top with another half scoop of batter. Bake at 375 degrees for 8-10 minutes or until a toothpick inserted in the center comes out clean.