Morning Glory Muffins

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Muffins are a great option for a quick breakfast or to serve alongside a full breakfast or even with dinner. These Morning Glory Muffins are full of wholesome ingredients such as carrots, raisins, apple, and pineapple.

Morning Glory Muffins

Whether you’re wanting to whip up a batch of homemade muffins so your family has a quick and portable breakfast the next morning or to grab from the freezer, a nutritious addition to the lunchbox, as a quick bread to accompany dinner, or to sneak more veggies into your picky eaters, Morning Glory Muffins are perfect! We like how quick they are to make (especially if you have a food processor to quickly shred the carrots and apple) and easy to freeze leftovers for later.

We have so many muffin recipes you can’t miss! Cinnamon Sugar Donut Muffins | Sausage Breakfast Muffins | Honey Cornbread Muffins | Banana Bran Muffins | Lemon Cranberry Muffins

The Ingredients

Here’s what you’ll need to make Morning Glory Muffins (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):

Flour – all-purpose white flour is perfect for this recipe.
Sugar – we used granulated sugar.
Vegetable oil – you could also use canola oil.
Eggs – use large eggs for this recipe.
Baking soda – the baking soda helps the muffins rise.
Cinnamon – ground cinnamon adds a nice warm flavor to the muffins.
Vanilla – use any real vanilla extract you like.
Raisins – this ingredient can be skipped if you prefer.
Carrots – I shredded the carrots with a food processor, but you can use a box grater or another method.
Apples – any fresh apple will be good.
Crushed pineapple – canned crushed pineapple is just right. Drain off the excess liquid before adding to the muffin batter.
Nuts – we used chopped pecans, but chopped walnuts are really delicious as well.
Coconut – shredded coconut adds a little extra texture and mild flavor making the muffins almost carrot cake like.

ingredients to make Morning Glory Muffins.

How to Make Morning Glory Muffins

Preheat oven to 350F degrees. Line 2 muffin tins with paper cups, enough for 18 muffins.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt; set aside.

In a separate large mixing bowl, mix together the oil, eggs, and vanilla. Add in the shredded carrots, shredded apple, pineapple, coconut flakes, nuts, and raisins; mix until thoroughly combined.

Fold the dry mixture into the wet, stirring just until combined (do not over mix).

Scoop the batter into the prepared 18 muffin cups, about 3/4 full.

Bake the muffins for 25-27 minutes until golden and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and cool for at least 10 minutes. Serve warm or at room temperature.

Variations

  • Craisins – if you’re not a fan of raisins, Craisins work nicely in this recipe.
  • Golden raisins – you can also use a mix of regular and golden raisins.
  • Chocolate chips – semi-sweet or dark chocolate chips are a delicious addition if desired.
  • Walnuts – instead of pecans, walnuts are good in these muffins.
  • Nutmeg – a dash of ground nutmeg adds a lovely flavor.

How to Store Leftover Muffins

Keep leftover muffins in an airtight food storage container or a zip-top bag. They will stay fresh at room temperature or refrigerated for up to five days. Freeze the muffins in freezer bags for up to three months.

More Muffin Recipes You’ll Love

Banana Chocolate Chip Muffins

Pumpkin Muffins with Streusel Topping

Blueberry Oatmeal Muffins

Mini Pancake Muffins

Morning Glory Muffins Feature
5 from 1 vote

Morning Glory Muffins

Muffins are a great option for a quick breakfast or to serve alongside a full breakfast or even with dinner. These Morning Glory Muffins are full of wholesome ingredients such as carrots, raisins, apple, and pineapple.
Servings: 18
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 medium apple grated
  • 8 ounces canned crushed pineapple drained
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup chopped nuts pecans or walnuts
  • 1/2 cup raisins

Instructions

  • Preheat oven to 350F degrees. Line 2 muffin tins with paper cups, enough for 18 muffins.
  • In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt; set aside.
  • In a separate large mixing bowl, mix together the oil, eggs, and vanilla. Add in the shredded carrots, shredded apple, pineapple, coconut flakes, nuts, and raisins; mix until thoroughly combined.
  • Fold the dry mixture into the wet, stirring just until combined (do not over mix).
  • Scoop the batter into the prepared 18 muffin cups, about 3/4 full.
  • Bake the muffins for 25-27 minutes until golden and a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven and cool for at least 10 minutes. Serve warm or at room temperature.

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