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
- 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
- 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.
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.