Why Make This Recipe
Morning Glory Muffins are a wonderful way to start your day. Packed with healthy ingredients such as carrots, nuts, and pineapple, they offer a delicious balance of flavors and textures. These muffins are not only tasty but also full of nutrients, making them a preferred choice for breakfast or a snack. They are easy to make and perfect for busy mornings!
How to Make Morning Glory Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup grated carrots
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs and then add the oil, brown sugar, and vanilla extract, mixing until well combined.
- Stir in the grated carrots, coconut, raisins, nuts, and pineapple into the wet ingredients.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Fill each muffin cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before serving.
How to Serve Morning Glory Muffins
Morning Glory Muffins are best enjoyed warm. You can serve them plain or with a little butter or cream cheese. They are perfect for breakfast, brunch, or as a midday snack. Pair them with a cup of coffee or tea for a delightful treat.
How to Store Morning Glory Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Wrap the muffins in plastic wrap and then place them in a freezer bag. They can be frozen for up to three months. When you are ready to eat them, thaw them at room temperature or heat them in the microwave for a few seconds.
Tips to Make Morning Glory Muffins
- Make sure to drain the crushed pineapple well to avoid making your muffins soggy.
- Feel free to adjust the mix-ins according to your preference. You can use different nuts or dried fruits.
- To make the muffins even healthier, you can reduce the amount of sugar or use honey as a natural sweetener.
Variation
You can try adding zucchini or using apple sauce as a substitute for some of the oil for a healthier version. Adding chocolate chips can also give your muffins a sweet twist!
FAQs
1. Can I make these muffins gluten-free?
Yes! You can substitute the all-purpose and whole wheat flour with a gluten-free flour blend.
2. Can I skip the coconut or nuts?
Absolutely! You can leave out any ingredient you don’t like or have on hand.
3. How many muffins does this recipe make?
This recipe typically makes about 12 muffins, depending on how full you fill the muffin cups.
Morning Glory Muffins
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup grated carrots
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 1 cup crushed pineapple, drained Make sure to drain well to avoid sogginess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs and then add the oil, brown sugar, and vanilla extract, mixing until well combined.
- Stir in the grated carrots, coconut, raisins, nuts, and pineapple into the wet ingredients.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Fill each muffin cup about 3/4 full.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before serving.