These delicious Morning Glory Muffins are perfect for breakfast on the go, as an after-school snack, accompanying your coffee, or as a dessert treat. They're filled with a wholesome blend of carrots, apples, pineapples, raisins, walnuts, and coconut, giving you a burst of flavor in every bite!
👀 Looking for more muffin recipes? Here are some of our favorites: Jumbo Banana Muffins, Orange Cranberry Muffins, Strawberry Muffins, Cornmeal Muffins, Chocolate Chip Muffins, and Blueberry Muffins.
How to Make Morning Glory Muffins
Note: The full instructions are provided in the recipe card below.
- Preheat the oven and prepare the muffin tins.
- Sift together dry ingredients in a large bowl.
- Combine chopped fruits, nuts, and coconut with the dry ingredients.
- In a separate bowl, whisk wet ingredints.
- Mix the wet ingredients into the dry ingredients just until combined.
- Fill the muffin cups ¾ full with batter.
- Bake for 30 minutes or until a skewer inserted in the center comes out clean.
- Let muffins cool slightly in the pan before transferring to a wire rack to cool completely.
Camila's Tips and Advice
Place the crushed pineapple in a strainer and press with a spatula to drain the excess juice.
Pair with
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Recipe
Easy Morning Glory Muffins
Ingredients
- 400 g (3-¼ cups) All purpose flour , sifted
- 2-¼ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 350 cups (1-¾ cups) granulated sugar
- ¼ teaspoon kosher salt
- 230 g (4 large) eggs , room temperature
- 210 ml avocado oil , grape oil, expeller-pressed sunflower oil, or any neutral-flavored oil
- 1 tablespoon vanilla extract
- 160 g carrots , peeled and shredded (about 2 carrots)
- 200 g apples , peeled, cored, and shredded (about 2)
- 160 g canned pineapple, drained, finely chopped or canned pineapple crushed, drained
- 100 g shredded coconut , unsweetened or sweetened
- 80 g toasted pecans or walnuts , chopped
- 160 g raisins
- rolled oats as needed
Instructions
- Preheat the oven to 375 °F. Grease a 12-cup muffin tin with nonstick cooking spray, or use cupcake liners. Sift together the flour, sugar, baking soda, and cinnamon in a large bowl. Blend the coconut, raisins, apples, carrots, pineapples, and walnuts into the sifted dry ingredients.
- In a separate bowl, combine the eggs, oil, salt, and vanilla extract. Blend the dry ingredients into the egg mixture just until combined and no pockets of flour remain. Spoon the batter into the prepared muffin pan, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle the rolled oats on the top of each muffin.
- Bake at 375°F /191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Remove the muffins from the oven and let them cool in the pan on a rack for a few minutes. Then, transfer to a rack to cool completely.
Notes
- Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, microwave for a few seconds, or wrap individual muffins in aluminum and place in a preheated 350 F oven until warm. Be careful not to overheat, as they may become tough.
- The muffins can also be frozen in an airtight container or sealable freezer-friendly plastic bag for up to 3 months. Thaw for about 3 to 4 hours on the countertop before serving.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
