Description

Morning Glory Muffins are hearty, moist, and flavorful muffins packed with fruits, vegetables, nuts, and warm spices—perfect for breakfast or a wholesome snack.

Ingredients

2 cups all-purpose flour

1 cup packed light brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground ginger (optional)

½ teaspoon salt

2 cups shredded carrots (about 4 large carrots)

1 cup grated apple (with peel)

½ cup shredded coconut (sweetened or unsweetened)

3 large eggs, at room temperature

⅔ cup vegetable oil

1 cup crushed pineapple, drained

1 teaspoon vanilla extract

1 teaspoon orange zest (optional)

½ cup chopped walnuts (optional)

½ cup raisins (or golden raisins)

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. Stir in carrots, apple, and coconut.
In a separate bowl, mix brown sugar, eggs, oil, pineapple, vanilla, and orange zest until well combined.
Add dry ingredients to wet ingredients and stir until just combined. Fold in walnuts and raisins.
Spoon batter into muffin cups, filling about ¾ full. Optionally sprinkle tops with a little sugar.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool muffins in the pan for a few minutes before transferring to a wire rack.

Notes

Add nutmeg or cloves for extra spice.
Use zucchini instead of carrots or swap apple for pear or banana.
Try pecans or almonds instead of walnuts.
Replace raisins with cranberries or chopped dates.
Use applesauce or coconut oil in place of vegetable oil.
Use whole wheat or gluten-free flour as needed.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg