Morning Glory Muffins

Hearty, wholesome Morning Glory Muffins are packed with delicious ingredients and taste like Carrot Cake! Shredded carrot, pineapple, coconut, raisins, cinnamon and nuts are just the start of this breakfast recipe! A great snack to go too.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins (aproximately)

Calories 176kcal

Author Toni Dash

Ingredients

½ cup Granulated sugar
3/4 cup Brown Sugar
1 tablespoon ground Cinnamon
½ teaspoon Kosher Salt
2 cups Whole wheat flour or gluten-free measure-for-measure flour blend
2 teaspoons Baking soda
1/2 cup Raisins
1 8-ounce can crushed Pineapple (1 1/4 cup)
½ cup chopped Walnuts, Almonds or Pecans
2 cups grated Carrots
1/2 cup Unsweetened Coconut grated or flaked
1 (tart) Granny Smith Apple rinsed, cored and grated (peel can be left on)
1/2 cup Vegetable oil
2 large Eggs beaten
2 teaspoons Vanilla Extract
1/2 cup Unsweetened Applesauce

Instructions

Preheat oven to 350 degrees F. Line a muffin tin (or two) with liners.
In a large bowl, mix together sugars, cinnamon, salt, flour, and baking soda.
Stir in raisins, crushed pineapple, chopped nuts, grated carrots, coconut and grated apple until just combined.
Pour in vegetable oil, eggs, vanilla extract and applesauce and stir until all the ingredients are fully incorporated. Do not overmix.
Fill the muffin cavities about ¾ full.
Cook in oven for 20-22 minutes or until a toothpick comes out clean. Allow to cool slightly on a cooling rack before eating.

Notes

These taste even better the next day!

Use a cookie scoop. Using a cookie scoop is a fast, easy and mess-free way to fill the muffin liners! I used a size #40 (1 1/2-2 tablespoons) for these muffins.

Dress up the muffins. As delicious and nutritious as these muffins are, they lack 'curb appeal'. After they are baked they are mainly a brown muffin. Sprinkle some rolled oats on top for a homey look.

How to Store

The cooled muffins can be stored in an airtight container at room temperature for up to 5 days. If in hot or humid conditions, store them in the refrigerator.

How to freeze: Place the cooled muffins in a freezer plastic bag or freezer-safe container for up to 3 months.

To reheat: wrap in a paper towel and microwave for 45 seconds (or until warm) right out of the freezer! Time my vary slightly depending on the microwave.

Nutrition