Easy Morning Glory Muffins

Name: Easy Morning Glory Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 30 Muffins
Ingredients: 400 g (3-¼ cups) All purpose flour; 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; 210 ml avocado oil; 1 tablespoon vanilla extract; 160 g carrots; 200 g apples; 160 g canned pineapple, drained, finely chopped; 100 g shredded coconut; 80 g toasted pecans or walnuts; 160 g raisins; rolled oats

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
30 Muffins
Calories
375 kcal
Course
Dessert, Breakfast, Lunch
Cuisine
American

Easy Morning Glory Muffins

Deacon Moody

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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.

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Ingredients

Servings

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

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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.

Equipments used:

Notes

How to Store & Freeze
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.
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.