Description

Morning Glory Muffins are a nutritious and flavorful treat, packed with fruits, vegetables, and spices. This authentic recipe is a perfect on-the-go breakfast or snack. With a blend of carrots, apples, pineapple, coconut, and a hint of cinnamon, these muffins are soft, moist, and full of flavor. Topped with nuts and raisins, they make for an irresistible treat!

Ingredients

2 cups (250 g) all-purpose flour

1 cup (200 g) packed light brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground ginger (optional)

½ teaspoon salt

2 cups (260 g) shredded carrots (about 4 large carrots)

1 cup (140 g) grated Granny Smith apple with peel (about 1 large apple)

½ cup sweetened shredded coconut (unsweetened also works)

3 large eggs, room temperature

⅔ cup (160 ml) vegetable oil

1 cup (8 oz can) crushed pineapple, drained

1 teaspoon pure vanilla extract

1 teaspoon orange zest (optional)

½ cup (64 g) unsalted chopped walnuts (optional)

½ cup (80 g) raisins

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper cupcake liners.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Set this mixture aside.
In a separate large bowl, mix together the brown sugar, eggs, vegetable oil, pineapple, vanilla extract, and orange zest (if using) until well combined.
Add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the shredded carrots, grated apple, coconut, walnuts, and raisins.
Scoop the batter into the muffin tin, filling each cup about three-quarters full. Sprinkle a little sugar on top of each muffin.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Substitute pineapple with mashed banana or chopped mango for a different flavor profile.
Feel free to add other nuts like pecans or almonds, or even swap out raisins for cranberries.
For a healthier version, reduce the sugar to 1/2 cup or use applesauce in place of oil.
If you don’t have a muffin tin, you can bake these in a loaf pan. Bake for 50-60 minutes at 375°F and check for doneness with a toothpick.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220 kcal
Sugar: 20g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg