Morning Glory Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
21 mins
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Total Time
36 mins
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Servings
16 muffins
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Calories
140 kcal
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Course
Baked Goods
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Cuisine
American
Morning Glory Muffins
Description
Morning Glory Muffins are prepared by mixing eggs, drained crushed pineapple, granulated sugar, applesauce, vegetable oil, and vanilla extract. Dry ingredients including all-purpose flour, baking soda, cinnamon, and salt are whisked separately and then combined with the wet mixture. Shredded carrots, grated apple, coconut flakes, pecans or walnuts, and optional sunflower seeds are folded in to add texture and flavor. The batter is baked first at 400°F for 5 minutes, then at 350°F for 16-18 minutes until a toothpick comes out clean.
The muffins are moist and tender due to the pineapple, applesauce, and oil, complemented by the warm cinnamon and the crunch from nuts and seeds. Combined fruits provide natural sweetness and complexity in every bite.
These muffins serve well as a breakfast item or a snack throughout the day, offering a filling option that includes fruit and nuts. They hold up well at room temperature for a couple of days or refrigerated longer.
They can be stored in the refrigerator for up to a week or frozen for four months. Thaw overnight at room temperature or in the fridge before serving.
Ingredients
- 3 large egg
- 8 ounces pineapple drained and squeezed very dry, 1 can, crushed
- 1 ⅓ cups granulated sugar
- ½ cup applesauce
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 cups carrot about 4-6 carrots, shredded
- 1 apple peeled and grated
- ½ cup coconut flakes unsweetened
- ½ cup pecans or walnuts, chopped
- 2 tablespoons sunflower seeds optional, unsalted
Instructions
- Preheat oven to 400°F. Grease a muffin pan (or line with paper liners).
- Combine eggs, pineapple, sugar, apple sauce, oil, and vanilla in a large bowl.
- Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
- Add dry ingredients to egg mixture and combine just until moistened. Fold in remaining ingredients.
- Divide mixture over 16 muffin cups. Bake at 400°F for 5 minutes. Turn the temperature down to 350°F and bake for an additional 16-18 minutes or until a toothpick comes out clean.
Notes
- Fresh muffins remain moist for about two days at room temperature, and up to a week refrigerated.
- Freeze muffins in a sealed bag for up to four months; thaw overnight before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140 | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 111mg | 5% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1816IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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