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Morning Glory Muffins

Morning Glory Muffins

Delight in the wholesome goodness of Morning Glory Muffins, a perfect blend of flavor and nutrition designed for busy mornings. These moist muffins are bursting with vibrant ingredients like grated carrots, crushed pineapple, and shredded coconut, creating a sweet yet healthy start to your day. With just 15 minutes of prep time, these muffins are not only quick to make but also versatile enough for any occasion—be it breakfast on-the-go, a weekend brunch, or a nutritious snack. Customize them with your favorite nuts or dried fruits for an added twist, and feel free to make a batch ahead of time; they freeze beautifully for future indulgence. Whether enjoyed alone or paired with yogurt or fresh fruit, Morning Glory Muffins are sure to please kids and adults alike.

  • Total Time: 35 minutes
  • Yield: Approximately 12 muffins 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar (or coconut sugar)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut (unsweetened)
  • Optional: 1/2 cup raisins or chopped walnuts

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In one bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla until smooth.
  4. Stir in the grated carrots, crushed pineapple, and shredded coconut into the wet mixture.
  5. Combine the wet ingredients with the dry ingredients until just mixed; fold in raisins or walnuts if desired.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  8. Let cool for 5 minutes in the pan before transferring to a wire rack.
  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (70g)
  • Calories: 210
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: For vegan muffins, substitute eggs with flax eggs and use applesauce instead of vegetable oil. Feel free to customize your muffins by adding different spices like nutmeg or incorporating seeds for extra crunch.