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Morning Glory Muffins Recipe

Name: Morning Glory Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Ingredients: 2 1/4 cups whole wheat flour; 2/3 cup sugar; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1/2 cup vegetable oil; 3 large eggs; 1 can (8 ounce) crushed pineapple; 3 large carrots, shredded (about 1 1/2 cups); 1/2 cup raisins; 1/2 cup unsweetened shredded coconut

Rachel Cooks®

There aren’t many better ways to start your day than with one of these morning glory muffins. Filling, flavorful, and oh so satisfying thanks to carrots, pineapple, coconut, and raisins.

Ingredients

2 1/4 cups whole wheat flour

2/3 cup sugar

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 cup vegetable oil

3 large eggs

1 can (8 ounce) crushed pineapple

3 large carrots, shredded (about 1 1/2 cups)

1/2 cup raisins

1/2 cup unsweetened shredded coconut

Method

Preheat the oven to 350°F. Line 18 standard muffin tin cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.

In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a rubber spatula, stir in the carrots, raisins, and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 4 days.

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