Morning Glory Muffins

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4.3 from 93 votes

Morning Glory Muffins combine shredded apple, carrot, pineapple, golden raisins, dried pineapple, toasted coconut, and walnuts with a fragrant spice blend in a moist, tender muffin. The inclusion of crushed pineapple juice reduced to a concentrate adds sweetness and moisture, while toasted nuts and coconut give a subtle crunch. These muffins are textured and flavorful, balancing fruit and spices for a breakfast or snack option.

Prep Time

1 hr

Cook Time

24 mins

Total Time

1 hr 30 mins

Servings: 12 muffins

Calories: 305 kcal

Course: Breakfast

Cuisine: American

Ingredients

¼ cup coconut toasted, sweetened shredded
¼ cup walnuts toasted
2¼ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
8 ounce pineapple canned, crushed in juice
1 apple peeled, cored and shredded, Granny Smith
3 egg
4 tablespoons butter melted and cooled, unsalted
1 teaspoon vanilla extract
1½ cups carrot 2 to 3 medium carrots, shredded
1 cup golden raisins
¾ cup dried pineapple finely chopped

Instructions

Cup of Yum

Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.
Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds. Add the flour, sugar, baking soda, baking powder, cinnamon and salt and pulse until combined, about 3 one second pulses. Transfer the flour mixture to a large bowl and set aside.
Pour the crushed pineapple into a fine-mesh strainer set over a 4-cup measuring cup (or small bowl), then add the shredded apple. Press the fruit mixture until it is completely dry (the resulting juice should measure about 1 cup). Transfer the juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the juice has reduced to ¼ cup, about 10 minutes. Allow to cool slightly.
Transfer the juice to a medium bowl and whisk in the eggs, melted butter and vanilla extract until smooth. Gently fold the egg mixture into the flour mixture until just combined. Gently fold in the pineapple and apple mixture, the carrots, raisins, and dried pineapple.
Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack, and cool for at least 10 minutes before serving. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in plastic wrap and frozen for up to 1 month.

Notes

Nutritional values correspond to one muffin serving.
For texture variety, try suggested add-ins or topping variations found in the full recipe.
Use finely chopped walnut and coconut if a food processor is not available.
The recipe yields 24 mini muffins; bake those for 10-14 minutes.
Transform the batter into a quick bread by baking in a 9x5-inch loaf pan for 55-60 minutes.
Store muffins in an airtight container up to 4 days at room temperature or one week refrigerated.
Freeze cooled muffins wrapped tightly for up to 3 months; thaw at room temperature before serving.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 50mg (17%) Sodium 316mg (13%) Potassium 255mg (5%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 2865IU (57%) Vitamin C 5.2mg (6%) Calcium 42mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 305

% Daily Value*

Calories	305kcal	15%
Carbohydrates	56g	19%
Protein	5g	10%
Fat	7g	11%
Saturated Fat	3g	15%
Cholesterol	50mg	17%
Sodium	316mg	13%
Potassium	255mg	5%
Fiber	2g	8%
Sugar	33g	66%
Vitamin A	2865IU	57%
Vitamin C	5.2mg	6%
Calcium	42mg	4%
Iron	1.9mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.