Morning Glory Muffins
Delightful and nutritious muffins packed with carrots, pineapple, and coconut, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 0.5 cups vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 0.5 cups crushed pineapple, drained
- 0.5 cups shredded coconut (unsweetened)
- 0.5 cups raisins or chopped walnuts optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
- Stir in the grated carrots, crushed pineapple, and shredded coconut into the wet mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. Gently fold in the raisins or walnuts if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Add a dollop of cream cheese or enjoy plain with coffee or tea. Store in an airtight container at room temperature for 2-3 days, or freeze for up to three months.