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  • Writer's pictureCrystal Munegatto

the BEST morning glory muffins


Makes 16 muffins (about 340 calories each if recipe unchanged)

2 1/4 cups unbleached all-purpose flour

1 1/4 cups sugar

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shredded coconut

3/4 cup raisins (or dried cranberries)

1 large apple, peeled and grated

1 cup (8 ounces) crushed pineapple, drained

2 cups grated carrots

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup vegetable oil

1 teaspoon pure vanilla extract

Substitutions:

  • can use zucchini for the apple

  • add oatmeal in place of 1/2 to 1/4 of the flour for awesome hearty muffins

  • I often decrease the sugar to 3/4 or 1 cup and it still tastes good

  • I also use brown sugar sometimes

  • I usually add in ground flax seed somewhere along the way. I just replace it for some of the flour or nuts

Directions:

  1. Place a rack in the lower third of the oven, and preheat to 350 degrees F.

  2. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda and salt.

  3. Add the coconut, raisins, apple, pineapple, carrots, and nuts. Stir to combine.

  4. In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients, and blend well.

  5. Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.

  6. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.

  7. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

  8. Store them at room temperature for up to three days, or freeze them for up to two months.

xoxo, Crystal

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