Morning Glory Muffins

Morning Glory Muffins – whole wheat muffins packed with pineapple, carrots, coconut, and raisins. These glorious muffins ensure a glorious morning, off to a healthy start!

Morning Glory Muffins packed with carrots, coconut, raisins, and pineapple

Morning Glory Muffins, a Breakfast favorite!

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. Morning Glory Muffins are a classic muffins and always a favorite!

When I saw this Morning Glory Muffins recipe in my good friend Andie’s new cookbook, Eating In The Middle: A Mostly Wholesome CookbookI knew I had to make them!

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Morning Glory Muffins in muffin tin

What are Morning Glory Muffins?

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 morning glory 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’ tummies are growling!

hot Morning Glory Muffins in baking tins

A Glorious Morning with Morning Glory Muffins!

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. Eating in the Middle is “a mostly wholesome cookbook,” which I love. I love eating healthy, but I also enjoy splurging and enjoying all the delicious and decadent food. It is about finding the right balance and this book has it all! It is filled with real food from breakfast to dessert! Make sure you grab a copy and make these muffins TODAY!

Check out our other favorite muffin recipes:

Removing muffin wrapper from Morning Glory Muffins

Morning Glory Muffins

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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

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
  3. 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.
  4. 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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