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Morning Glory Muffins Recipe: Easy Moist Breakfast Treat with Pineapple & Carrot

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These moist and flavorful morning glory muffins are packed with pineapple, carrot, apple, coconut, and warm spices. They’re easy to make, perfect for breakfast or brunch, and stay tender thanks to juicy fruit and wholesome add-ins.

Ingredients

Scale
  • 2 cups all-purpose flour (can substitute half whole wheat)
  • 1 1/4 cups granulated sugar (or coconut sugar)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups grated carrot (about 2 medium carrots, peeled and grated)
  • 1 cup crushed pineapple, well-drained
  • 1 apple, peeled and grated (about 3/4 cup)
  • 1/2 cup unsweetened shredded coconut (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup raisins or chopped dates
  • 1 tablespoon orange zest
  • Raw sugar (optional, for topping)
  • Extra chopped nuts or coconut (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. In a medium bowl, whisk together oil, eggs, and vanilla extract until smooth and slightly frothy.
  4. Grate carrots and apple. Squeeze excess moisture from pineapple using a clean kitchen towel or paper towels.
  5. Stir carrots, pineapple, apple, coconut, nuts, raisins, and orange zest into the wet mixture. Fold gently.
  6. Make a well in the dry ingredients, pour in the wet mixture with all the add-ins. Stir just until combined; do not overmix.
  7. Divide batter evenly among the 12 muffin cups, filling almost to the top. Sprinkle with raw sugar and extra nuts or coconut if desired.
  8. Bake for 22-25 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are fine). Muffins should be golden brown and spring back when lightly pressed.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, squeeze excess moisture from pineapple and carrots before mixing. Do not overmix the batter. Muffins freeze well; wrap tightly for storage. For gluten-free, use a 1:1 baking flour blend. For nut-free, omit nuts. You can swap in other fruits or add spices like ginger or nutmeg for variation.

Nutrition

Keywords: morning glory muffins, pineapple muffins, carrot muffins, breakfast muffins, easy muffin recipe, moist muffins, brunch, healthy muffins, coconut, apple, nuts, cinnamon

Find it online: https://jodierecipes.com/morning-glory-muffins-recipe-easy-moist-breakfast-treat-with-pineapple-and-carrot/