Morning Glory Muffins

Morning Glory Muffins

These muffins have a great shelf life and taste better a day after baking. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.
  • Prep: 15 min
  • Cook: 35 min
  • Total: 50 min
  • Yields 16 to 18 muffins
Morning Glory Muffins
  • Move oven rack to lower third position and preheat oven to 350°F.
  • 2 ¼ cups all-purpose flour
  • 1 ¼ cups sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • Sift or whisk together the flour, sugar, cinnamon, baking soda, and salt into a large bowl.
  • 2 cups finely grated carrots (about 2 carrots)
  • 1 large apple, peeled and finely grated
  • 1 cup (8 ounces) crushed pineapple, drained
  • ¾ cup raisins
  • ½ cup shredded coconut
  • ½ cup coarsely chopped pecans or walnuts
  • Add the carrot, apple, raisins, coconut, and nuts to dry ingredients. Stir to combine.
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • In a separate bowl, whisk the eggs, oil, and vanilla until smooth.
  • Pour into the bowl with the dry ingredients and blend well.
  • cooking spray
  • Generous grease two muffin tins with cooking oil.
  • Using a ⅓ cup measurer, spoon the batter into greased muffin tins, filling each slot to the top.
  • Bake for until muffins turn a deep brown and a toothpick inserted into the center comes out clean, about 35 minutes.
  • Remove from oven and let muffins cool in the pan for 10 minutes. Then, carefully remove muffins and place on a wire rack until completely cooled.
From . ( Adapted from Earthbound Organic.

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