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Morning Glory Muffins

Moist bakery-style muffins packed with carrots, pineapple, nuts, raisins, and warm spices for a wholesome and delicious breakfast treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 cup brown sugar packed
  • 2 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 3 eggs large
  • 0.75 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple drained
  • 0.5 cup raisins
  • 0.5 cup chopped walnuts
  • 0.5 cup shredded coconut
  • 0.5 cup rolled oats

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Whisk flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl whisk eggs, oil, and vanilla extract.
  4. Combine wet and dry ingredients until just mixed.
  5. Fold in carrots, pineapple, raisins, walnuts, coconut, and oats.
  6. Divide batter evenly among muffin cups.
  7. Bake 22–25 minutes until toothpick inserted comes out clean.
  8. Cool slightly before transferring muffins to wire rack.

Notes

Drain pineapple well to avoid excess moisture in the batter.