Morning Glory Muffins

Course: Breakfast, Brunch, Snack

Cuisine: North American

Prep Time: 10

Cook Time: 28

Total Time: 38

Servings: muffins

Calories: 212kcal

Author: Lord Byron's Kitchen

Morning Glory Muffins are prepared with coconut, walnuts, pineapple, apples and carrots. I think of them as a spiced, fruity, carrot cake without the cream cheese frosting! The name suggests that these are meant to be a breakfast item, and they certainly are great for that, but I happen to think they are good any time of the day - especially this homemade version!

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Ingredients

2 1/4 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup unsweetened coconut, shredded
1/2 cup walnuts, finely chopped
1 large granny smith apple, peeled and finely chopped
1 1/2 cups carrots, grated
8 ounces canned crushed pineapple, well drained (save the juice!)
1/4 cup reserved canned crushed pineapple juice
1/2 cup unsalted butter, melted and cooled
3 large eggs, room temperature (whisked)
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees F.
Grease the cavities of your muffin tin with non-stick cooking spray. (Alternatively, you could line the cavities with paper or silicone liners.)
In a mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
In a separate large mixing bowl, measure in the coconut, walnuts, apple, carrots, drained crushed pineapple, reserved pineapple juice, melted and cooled butter, vanilla extract, and whisked eggs. Stir with a spoon until well combined.
Add the flour mixture to the wet ingredients and stir together until incorporated.
Fill the muffin tins 3/4 full. These muffins will rise slightly, but not much because of the dense and moist batter.
Bake for 20-24 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.

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