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
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.