Description
Deliciously moist and filled with fruits and vegetables, these Morning Glory Muffins are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups plus 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking soda
- 1 tablespoon plus 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 cup avocado oil (or vegetable oil)
- 3 large, whole eggs
- 1 tablespoon pure vanilla extract
- 2 cups grated carrots (roughly 3 to 4 medium carrots)
- 1 medium Granny Smith apple (peeled or unpeeled), grated (about a heaping 3/4 cup worth)
- 1/2 cup crushed pineapple, drained well of juices
- 1/2 cup shredded coconut (unsweetened preferably)
- 1/2 cup chopped pecans
- 1/2 cup golden raisins (or regular raisins)
Instructions
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 425°, and line 2 (12 count) muffin tins with paper baking cups, and give a light spritz with cooking spray.
- To a medium-large bowl, add the flour, granulated sugar and brown sugar, baking soda, cinnamon and salt, and whisk to combine and blend well. Set these dry ingredients aside for a moment.
- Then, to another large bowl, add the avocado oil, whole eggs and vanilla, and whisk until thoroughly blended and smooth. Add to this the grated carrots, grated apple, crushed pineapple, shredded coconut, pecans, and raisins, and whisk (or stir) very well to combine.
- Next, add the dry ingredients (flour mixture) into these wet ingredients, and using a rubber spatula, fold them into the batter just until everything is well combined, taking care not to overmix the batter to avoid tough/rubbery muffins. The batter will be dense and thick, which is normal.
- Scoop or spoon the muffin batter into the prepared muffin tins all the way to the top (filling each muffin tin cavity), until you have about 16 muffins (you may end up with 1 or 2 extra muffins).
- Bake the morning glory muffins at 425° for 6 minutes. Then, turn down the oven temperature to 350°, and bake the muffins for about 16 minutes more (for a total of roughly 22 minutes), or until baked through, and a tester skewer comes out clean when inserted into the center of a muffin.
- Allow the morning glory muffins to cool for 4 to 5 minutes in the muffin tins, then carefully place them onto a wire rack to either completely cool, or cool to “warm” before enjoying.
Notes
- The muffins can be stored in an airtight container for up to 4 days.
- For a nut-free version, omit the pecans.
- Feel free to substitute the avocado oil with any neutral oil if desired.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg