Instructions:
- Preheat the oven to 350ºF, and ensure the oven rack is in the lower third of the oven.
- In a large bowl, whisk together the sugar, flour, cinnamon, ginger, baking soda, salt, sunflower seeds and coconut shreds. Mix very well.
- Next, add the grated apple, pineapple chunks, grated carrot, egg and melted Kerrygold Salted Butter. Stir very well to combine.
- Divide the mixture between 14 muffin cups, and bake for 30-35 minutes, until golden brown. Let cool for 5 minutes in the pan, and then move them to a cooling rack to cool completely.
- Place in an airtight container and leave at room temperature, or freezer for up to 3 months. Serve with extra melted Kerrygold Salted Butter!