A few years ago, my mom would always buy Morning Glory Muffins whenever she went grocery shopping. If memory serves me correctly, the brand was Farmer’s Market Bakery. I’m not much of a muffin person; I’d much rather a big slab of cake, however, these muffins are healthy, filling, and tastes very much like carrot cake without the fatty cream cheese frosting. As if one would want to do without the cream cheese frosting, but just in case you do, this is most certainly a muffin you’ll enjoy.
This muffin is full of great ingredients – we’re talking pineapple, coconut, walnuts, carrots, apple, and even raisins if that’s your thing! I left the raisins out of my recipe, because raisins are horrible. They are on my top five hated food list. I’m serious!
A good muffin such as this is perfect for breakfast on the run. You can grab and go with this one and get a good start to your day. It’s also good to point out that these freeze very well. Place them in a Ziploc bag, remove as much air as possible and place in the freezer. To thaw, just leave at room temperature for 45 minutes or so and they are good to go!
Morning Glory Muffins
- 3/4 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts
- 2 1/4 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 8 ounces canned crushed pineapple and juice, do not drain!
- 1 large granny smith apple, peeled and shredded
- 8 tablespoons unsalted butter, melted and cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots
Preheat your oven to 350 degrees.
Grease the top of a 12-cup muffin tin (to prevent the muffin tops from sticking) and line with paper or silicone liners.
In a large bowl, combine the flour, sugar, baking soda, cinnamon, baking powder, and salt.
In a separate bowl, add the pineapple with the juice, the shredded carrots, apple, melted butter, vanilla, walnuts, and whisked eggs. Fold together until incorporated.
Slowly add the flour mixture into the wet ingredients and mix together.
Fill the muffin liners about 3/4 way full. These muffins will rise slightly, but not too much because of how dense and moist the batter is.
Bake for 24-28 minutes or until a toothpick inserted into the middle of one muffin comes out clean.
Serve warm or keep in an airtight container on your counter top for up the three days.