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Morning glory muffins made with whole wheat in muffin tin

Morning Glory Muffins

Say good morning with these delicious and nutritious whole wheat muffins packed with pineapple, carrots, coconut, and raisins.
Course Breakfast
Cuisine American
Keywords morning glory muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Calories 182 kcal

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
  • 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)

Instructions

  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.
  5. 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.