Why Make This Recipe
Morning Glory Muffins are a fantastic way to start your day. These muffins are not only delicious but also packed with healthy ingredients. They combine fruits, vegetables, and nuts, making them a great option for breakfast or a snack. The mix of textures from the grated carrots, crushed pineapple, and crunchy nuts will keep your taste buds excited. Plus, you can enjoy a little sweetness from the brown sugar and dried fruits without feeling guilty.
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. Add the vegetable oil, brown sugar, and vanilla extract, and mix 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. Avoid over-mixing.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack before serving.
How to Serve Morning Glory Muffins
Morning Glory Muffins are best served warm or at room temperature. You can enjoy them straight from the oven or allow them to cool before serving. They also pair wonderfully with a cup of coffee or tea. For an extra treat, spread a little butter or cream cheese on top.
How to Store Morning Glory Muffins
You can store leftover muffins in an airtight container at room temperature for a couple of days. If you want them to last longer, keep them in the refrigerator for up to a week. You can also freeze the muffins for up to three months. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer bag.
Tips to Make Morning Glory Muffins
- Make sure to use ripe, juicy pineapple for the best flavor.
- Feel free to add more nuts or substitute different dried fruits like cranberries or apricots.
- Check your muffins around the 20-minute mark to avoid overbaking.
Variation
You can easily adapt this recipe. If you prefer gluten-free, substitute the all-purpose flour with a gluten-free flour blend. You can also skip the coconut if you’re not a fan or replace the nuts with seeds for a nut-free version.
FAQs
Can I make these muffins ahead of time?
Yes, you can make them a day in advance. Just store them in an airtight container.
Can I use sugar alternatives for this recipe?
Yes, you can use honey or maple syrup as a substitute for brown sugar, but it may change the texture slightly.
What if I don’t have whole wheat flour?
You can use just all-purpose flour instead if you don’t have whole wheat flour on hand.
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
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. Add the vegetable oil, brown sugar, and vanilla extract, and mix 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. Avoid over-mixing.
Baking
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool on a wire rack before serving.