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Morning Glory Muffins on a cutting board

Morning Glory Muffins

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  • Author: Megan Keno
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12-16 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

These will be your new favorite breakfast treat – packed with fruits and veggies, they will start your day off right. These morning glory muffins freeze well for later eating!


Ingredients

Units Scale
  • 2 1/2 cups Flour
  • 1 1/4 cup Sugar
  • 1 Tbsp Cinnamon
  • 2 tsp Baking Soda
  • 2 cups Grated Carrots
  • 1 cup Raisins
  • 1 cup Shredded Coconut
  • 1 cup Chopped Pecans
  • 1 Apple, peeled and grated
  • 4 Eggs
  • 1/2 cup Vegetable Oil
  • 1 Tbsp Vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together flour, sugar, cinnamon, and baking soda. Mix in carrots, raisins, coconut, pecans and apples – mix well.
  3. In a medium bowl, whisk together eggs, oil and vanilla. Stir mixture into the fruits/veggies mixture and mix until all ingredients combine.
  4. Scoop dough with ice cream scoop into lined or vegetable oil sprayed muffin tin.
  5. Bake for 30-35 minutes or until the muffins come out clean when a toothpick has been inserted into the middle of each muffin. Remove from pan and let cool on a wire rack.

Notes

Mildly adapted from Butter Bakery’s Twice-A-Week Muffins.