Morning Glory Muffins
Morning Glory Muffins-whole wheat muffins packed with pineapple, carrots, coconut, and raisins.
I have never understood those people who skip breakfast. I go to bed thinking about breakfast. It is probably my favorite meal of the day and I eat the second I roll out of bed. Our boys are just like their mama, they wake up hungry and want breakfast ASAP!
I try to always keep healthy muffins in the freezer so I can pull them out for the boys when they wake up begging for breakfast. When I saw the Morning Glory Muffin recipe in my good friend Andie’s new cookbook, Eating In The Middle: A Mostly Wholesome Cookbook, I knew I had to make them!
You probably know Andie from her best selling memoir, It Was Me All Along. I read this book in one day and instantly fell in love with Andie. I had never met her, but the words she shared in her book made me feel like I was her best friend. When I finally met Andie last year at the Better Blog Retreat, I felt like I was meeting up with an old friend. Andie is kind, genuine, relatable, funny, a great listener, and has a special way with words. I could listen to her talk all day, her voice is so soothing…I keep telling her she needs a talk show. She could easily be the next Oprah. Everything about Andie is wonderful, including her new cookbook!
Eating in the Middle is “a mostly wholesome cookbook,” which I love. I love eating healthy, but I also enjoy splurging and enjoying delicious and decadent food. It is all about finding the right balance and this book has it all! It is filled with real food from breakfast to dessert!
So let’s talk about these Morning Glory Muffins. They are whole wheat muffins loaded with pineapple, carrots, coconut, and raisins. Fruit and veggies all in one little muffin! They are easy to make and really easy to eat. Our boys gobbled up these muffins. I had to hide a few at the back of the counter so I could save some for the freezer! They will come in handy on busy or early mornings when our boys tummy’s are growling!
Say good morning with Morning Glory Muffins and your morning is sure to be glorious!
Congrats Andie on your fabulous cookbook, Eating in the Middle. I can’t wait to try every single recipe. Make sure you grab a copy and make these muffins TODAY!
Morning Glory Muffins
Say good morning with these delicious and nutritious whole wheat muffins packed with pineapple, carrots, coconut, and raisins.
Yield: 18 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 1/4 cups whole wheat flour
- 2/3 cup granulated 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 (I used melted coconut oil)
- 3 large eggs
- 1 8-ounce can crushed pineapple, undrained
- 3 large carrots, shredded (about 1 1/2 cups)
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- Turbinado sugar, for sprinkling on top of the muffins, optional (I added this)
- Preheat oven to 350 degrees 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 spatula, stir in the carrots, raisins and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle with turbinado sugar, if using.
- Bake until a toothpick inserted in 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.
Note-the muffins will keep in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 1 month.
Recipe from Eating in the Middle by Andie Mitchell
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