Morning Glory Muffins
Posted: 04/06/2016
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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.
About this recipe for morning glory muffins
- Balanced: Whole wheat flour gives these muffins the hearty texture and the flavor of the carrots, pineapple, raisins and coconut is perfect. This recipe is definitely a keeper and a great way to start the day.
- Easy: These morning glory muffins are easy to make – you’ll love them!
- They’re from a great cookbook: If you like the way I cook here on Rachel Cooks, my guess is this cookbook will be perfect for you. It’s all about balance, about Eating in the Middle. We’re talking about easy swaps to make things lighter and healthier.
More Muffin Recipes
- Pumpkin Bran Muffins
- Gingerbread Muffins
- Carrot Cake Muffins with Cream Cheese Filling
- Banana Bread Muffins
- Blueberry Pancake Muffins with Cream Cheese Filling
- Healthy Apple Bran Muffins
- Banana Streusel Muffins
- Blueberry Wheat Bran Muffins
- Pumpkin Cheddar Muffins
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
muffins
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 ¼ cups whole wheat flour
- ⅔ cup sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 can (8 ounce) crushed pineapple
- 3 large carrots, shredded (about 1 ½ cups)
- 1/2 cup raisins
- ½ cup unsweetened shredded coconut
Instructions
- 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.
Notes
- Serving size: 1 muffin.
Nutrition Information
Serving: 1muffin, Calories: 181kcal, Carbohydrates: 24g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 31mg, Sodium: 225mg, Fiber: 3g, Sugar: 11g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclaimer: I was provided with a review copy of this book at no cost to me. All opinions are my own. I love this book.
Mindy says
Hi! Do you think it would work to substitute some honey crisp apples for the pineapple (and how much – maybe a a coup and a half??)?
Rachel Gurk says
I would do about a cup! Let me know how it they turn out, I bet it will be tasty!
Raney Brown says
These were a smash hit at my ladies fellowship mtg. last night. I doubled the recipe since I want more than 30 and since my carrots were a bit on the small side I put in a total of 10 instead of 6. Super super moist! Thank you!!
Anettie says
These are delicious! I made them with gluten free flour and they turned out great. My one question is, do you drain/use the pineapple juice or not? I was not able to find an 8 oz can so I bought the standard 20 oz can. I drained the liquid. It turns out that a drained 20 oz can of crushed pineapple is almost equivalent to 8 oz of crushed pineapple alone. The batter was a little thick. Just asking for the next time I make these because they have become a new favorite.
Rachel Gurk says
So glad you liked them! I did not drain the liquid when I made mine.
Sommer @aspicyperspective says
I can only imagine the amazing flavors bursting from this yummy glory muffin recipe!
Rachel Gurk says
They are SO delicious! You need this book if you haven’t gotten it yet! :)
Andie Mitchell says
Rachel thank you!!! This is the nicest post and your muffins turned out absolutely gorgeous! I’m so thankful that you took the time to make a recipe and write about the cookbook. You are an amazing friend to me <3
xoxoo Andie
Rachel Gurk says
I meant every word! xo
Medha says
These muffins are seriously gorgeous! I’ve been loving seeing recipes from Andie’s book around the web recently, and these muffins are no exception- delicious :)
Rachel Gurk says
I agree — all the recipes are SO gorgeous!
Christine @ WRY TOAST says
I absolutely adore Andie, her food and her story are so inspiring! you remade these muffins beautifully, they sound delicious.
Rachel Gurk says
Isn’t she amazing?
Kate | HappyForks.com says
Rachel, do you think I can freeze part of muffins after baking and cooling? My family will not be able to eat all at once but I would really enjoy them as an ’emergency’ morning meal.
Rachel Gurk says
I have a bag in the freezer right now, so yes! I’ll admit we haven’t tried them yet out of the freezer, but I typically have great luck freezing muffins. Sometimes they get a tiny bit drier but these have so much good stuff going on in them, you won’t even notice.
Erin@WellPlated says
I have had my eye on this book for months! Love Andie, her philosophy, and how dang fluffy these muffins look too :)
Rachel Gurk says
This book is totally up your alley!