Morning Glory 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.
Do you all know Andie? I just adore Andie. She’s sweet, genuine, and unbelievably talented. And lucky for all of us, she just released her second book – a cookbook!
I come across, read, and cook out of a lot of cookbooks. This one, however, was basically created for me. And if you guys like the way I cook here on Rachel Cooks, my guess is this cookbook will be perfect for you, too. It’s all about balance, about Eating in the Middle.
We’re not talking about kale salads 3 meals a day. We’re also not talking about eating an entire pie in one sitting. It’s about finding a balance between indulgence and healthy choices. She says it better than me, of course, since it’s her book (highly recommend….GET IT!).
We’re talking about easy swaps to make things lighter and healthier. Whole wheat flour in these morning glory muffins. Smaller portions of some things. Hearty, filling, flavorful salads that won’t leave you looking for more. But dang it, have that scoop of ice cream when you want it! Just don’t eat an entire container in one sitting. And hey, have that popcorn, just don’t eat a giant bowl of it every night.
Okay, well, I’m still working on that one. No one is perfect, after all.
I just love this book and can’t wait to cook my way through it.
About this recipe for morning glory muffins:
These morning glory muffins are easy to make and my entire family loves them. I use whole wheat flour in many recipes so that came as no surprise to my family. But we love the hearty texture of these muffins and the flavor of the carrots, pineapple, raisins and coconut. This recipe is definitely a keeper and a great way to start the day.
In all honesty, part of the reason I chose this recipe out of the book was because I had 6 or 7 recipes to knock out on the day I was making these muffins. I wanted something that I could whip up, throw in the oven, and bake while I started on recipe #2.
Plus I had a bunch of entrees on my to-do list and I wanted something the fam could eat for breakfast. These morning glory muffins were so perfect.
I think the next recipe I’m going to try out of the book is Andie’s brown sugar and chili-rubbed salmon with avocado crema – it sounds like the perfect summer recipe, doesn’t it?
Needed for this recipe:
- Eating in the Middle, of course
- muffin pan
- muffin liners
- I like to use a scoop for filling my muffin liners
- canned crushed pineapple
- whole wheat flour
Looking for more muffins? Try:
- Pumpkin Bran Muffins
- Gingerbread Muffins with White Chocolate Chips
- Carrot Cake Muffins with Cream Cheese Filling
- Skinny Banana Bread Muffins
- Blueberry Pancake Muffins with Cream Cheese Filling
- Healthy Apple Bran Muffins
- Chocolate Chip Buttermilk Muffins
- Whole Wheat 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!
- 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
- 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.
- Serving size: 1 muffin.
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.
Verdict: I love these morning glory muffins.
Husband’s take: Ben and the kids love these.
Changes I would make: None are necessary – they’re perfect the way they are. Just because it’s how I roll, next time I might try subbing out some of the oil for applesauce or yogurt to try to make them even lower in calories.
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.
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