Morning Glory Muffins are a classic breakfast treat that is delicious and nutritious. Made with a variety of healthy ingredients, including carrots, apples, pineapples, raisins, walnuts, and coconut, these muffins are packed with flavor and nutrients.
This recipe is easy to follow and produces delicious, moist, and flavorful muffins.
Whether you are a seasoned baker or a beginner in the kitchen, you will be able to make these muffins with ease.
In just a few simple steps, you will have a batch of delicious Morning Glory Muffins that are perfect for enjoying on their own or with a cup of coffee☕️ or tea🍵.
👀Looking for more tasty muffin recipes? Here are a few 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 to 375 °F. Grease a (3) 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.
Camila's Tips: Place the crushed pineapple in a strainer and press with a spatula to drain the excess juice.
See More Muffin Recipes:
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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.